Episode 143: Understanding Culinary Psychology with Stelios Kiosses

On this episode, Ragnar speaks with Hussain Shahzad, Executive Chef of Hunger Inc. Hospitality. A leading voice in Indian cuisine, he uses local ingredients, tradition, and innovation to shape a forward-thinking food culture. After training with the Oberoi Group in Mumbai and gaining experience at Eleven Madison Park in New York, Hussain returned to India to be part of a rapidly evolving culinary landscape. Chef Hussain is the creative culinary force behind Papa's Bombay, a 12-seater chef's counter recently named to TIME Magazine's World's Greatest Places 2025 list. Tune in to explore how Indian cuisine is evolving, discover the philosophy behind one of the world's most intimate dining experiences, and learn why mentorship and empathy are essential to building the next generation of chefs. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Stelios Kiosses, psychotherapist, Course Director at the University of Oxford, and pioneering voice in the emerging field of culinary psychology. With over three decades of clinical experience, Stelios explores how food is inseparably connected to how we think, feel, and live. He has spoken at Harvard Medical School, authored books, and has just released his latest book, Culinary Psychology: Food Choices and the Mind-Body Connection. Tune in to explore how flavor, perception, and mindful eating shape our relationship with food, and discover the ways chefs and culinary experiences can influence wellbeing, behavior, and satisfaction. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Anna Blue, Founder and CEO of Blue Moss Group, where she helps organizations align business strategy and social impact to drive growth. She is also the founder of the Hospitality Creator Summit, a first-of-its-kind platform connecting hospitality leaders, creators, and brands to shape storytelling and influence in the industry. Before entering hospitality, Anna built her career advancing gender equity, working in politics and later with global nonprofit initiatives supporting young women's leadership and advocacy. Today, she brings that experience and passion into the hospitality world. Tune in to explore what strong leadership looks like in hospitality, the persistent gaps in opportunity for women, and how the industry can build more equitable and inclusive workplaces for the next generation. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar is joined by members of Team Singapore, winners of the 2026 Gelato World Cup, and Ilaria Cicero, recently-appointed Global Exhibition Director of the F&B division of IEG Group, organizer of SIGEP World and the Gelato World Cup.  First launched in 2003, the Gelato World Cup unites top talent from across the globe to compete for the world title through challenges in Gelato-making, Pastry, Chocolate-making and Haute Cuisine. In 2026, Singapore made history as the first Asian country to win the finals, serving as a landmark moment for the region and a breakthrough for artisan gelato on the global stage. Tune in to hear insights from the team, learn about the evolution of gelato and explore how SIGEP World is driving expansion for the future of gelato worldwide. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Andy Cuthbert, Worldchefs President, and Sunjeh Raja, Founder of Foodverse and CEO of ICCA Dubai, about the launch of Worldchefs Digital Community, a new online platform designed to unite chefs around the world. Officially launched in December 2025, this platform offers chefs, educators, and associations a dedicated space to build professional profiles, access education, explore job opportunities, and connect beyond borders. Tune in to learn how the Worldchefs Digital Community is transforming engagement, education, and career development for chefs worldwide, and discover how you can be part of this new era of connection on Episode 140: Inside Worldchefs Digital Community with Andy Cuthbert and Sunjeh Raja. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation. 

On this episode, Ragnar speaks with Raphaël Reynard, co-founder of Chaleur, a socially engaged restaurant in Marseille. With 15 years of experience working in professional kitchens and a passion for serving people in precarious situations, Raphaël co-founded Chaleur, officially opening its doors in June 2025. The restaurant builds its menus around rescued and unsold ingredients from local producers and distributes roughly 15% of its meals free of charge through a trust-based model. By welcoming people from vastly different backgrounds at shared tables, Chaleur uses food as a powerful tool for community connection. Tune in to hear Raphaël's perspective on socially engaged gastronomy, building creative menus from rescued ingredients, breaking away from toxic kitchen culture, and how restaurants can evolve to become spaces for social change. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Morgaine Gaye, a food futurologist, trend forecaster, researcher, and author whose work sits at the intersection of culture, behavior, geopolitics, and the human relationship to food. Morgaine has built a career on identifying the subtle cultural signals that shape how and why we eat. She advises major food companies, technology brands, governments, and organizations, helping them understand long-term shifts in society and anticipate what consumers will desire years into the future. Featured across international media from BBC News to Al Jazeera and Netflix, Morgaine is known for her ability to connect dots across disciplines, map disruption before it happens, and translate complex social change into meaningful insights for the culinary world. Tune in to explore how Morgaine sees the next decade of food unfolding, and discover how chefs can use future thinking to stay ahead. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Christine Tobin, a food stylist and culinary creative with over 30 years of industry experience telling powerful stories through food. With a background in fine arts, a family of passionate cooks, and years spent working in restaurants before transitioning into food styling, Christine has brought her expertise to projects including Julia on Max, Don't Look Up, The Holdovers, Challengers, Little Women, and the upcoming Anthony Bourdain biopic TONY. Across her work, Christine sources ingredients, manages logistics, and designs beautiful and delicious dishes that enrich narratives. Tune in to hear more about food styling and discover how Christine builds food scenes from script to camera. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Dr. Yana Steudel, a scientist, culinary innovator, and founder of Dr. Steudel AG. After an international career in chemistry, Yana followed her passion for gastronomy, transforming scientific precision into culinary innovation. Her Germany-based company develops award-winning and all-natural flavor pearls that enhance dishes while preserving the pure essence of taste. As Vice President of the Académie Nationale de Cuisine, Yana also champions culinary diplomacy, using flavor to connect cultures around the world. Tune in to discover how Yana's pearls bring flavor, precision, scalability, and consistency to chefs across the globe. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Andy Cuthbert, Worldchefs President and long-time leader in the global culinary community. From his early beginnings in Melbourne to his role as President of the Emirates Culinary Guild and now Worldchefs President, Andy has dedicated his career to elevating chefs and hospitality professionals worldwide. With one year of his presidency now complete, he reflects on the milestones achieved, the importance of education and communication, and his vision for sustaining Worldchefs for the next 100 years. Tune in to hear about the importance of networking and discover how Andy aims to secure Worldchefs' future and strengthen its global presence. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.