Exploring the Houston Food Scene: Creativity & Culture

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 the Houston food scene — its evolution from an underrated market to a multicultural powerhouse of creativity and flavor innovation. We explore how local chefs and bartenders are driving culinary inspiration and creativity in Houston restaurants, redefining sustainability and sourcing in the Houston food industry, and shaping the city’s identity through collaboration, authenticity, and bold storytelling. You’ll also hear candid takes on the role of social media in modern chef culture, how trends evolve in real time, and how the next generation of culinary talent is rewriting the rules of leadership, creativity, and work-life balance. What you'll learn from the Panel Discussion Houston’s eclectic, multicultural, and community-driven food scene and why it fuels flavor innovation in the Texas restaurant scene (4:32) How Houston evolved into a top U.S. food city and the impact of Michelin’s arrival in Texas (8:02) Sustainability and sourcing in the Houston food industry — from ingredient challenges to creative sourcing solutions (18:27) The rise of non-alcoholic innovation in cocktails and how it’s reshaping beverage menus (12:26) The real challenges of ingredient sourcing and logistics in Houston (18:27) Culinary inspiration and creativity in Houston restaurants — from Vietnamese barbecue to Mexican fine dining (19:33) The rise of Vietnamese barbecue and Latino restaurants in Houston (22:10) How food trend timelines have shortened (23:43) Lessons from Houston’s StarChefs Rising Stars on collaboration, mentorship, and creative freedom (27:18) The importance of mentorship and feedback in sustaining creative growth (41:32) Why Houston’s chefs view creativity as both craft and community — and what that means for future culinary innovation (1:05:15) The “superpower of a dish” approach to menu building (1:07:43) The psychology of flavor — from MSG to memory-driven ranch dressing (1:08:34) Managing creativity, customer expectations, and authenticity in fast-changing food culture (1:26:10) How social media and TikTok are transforming visibility and redefining authenticity in restaurant storytelling (1:29:40) Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton

Cleveland Food Scene. Today on Flavors Unknown, I sit down with five dynamic culinary voices who are reshaping perceptions of Cleveland and Detroit’s food and drink scenes.This panel was recorded during StarChefs Rising Stars in Cleveland, and wouldn’t have been possible without the support of Symrise Food & Beverage North America.My guests include:🍕 Chef Vince Morelli – Cent’s Pizza + Goods (Cleveland)🧪 Chef Jeremy Umansky – Larder Delicatessen & Bakery (Cleveland)🥟 Chef Liu Fang – Abundance Culinary (Cleveland)🍰 Pastry Chef Annabella Andricks – Rood (Cleveland)🍸 Bartender Liz Dabecco – Standby (Detroit)Together, we explore what it means to create boldly, collaborate fiercely, and honor your roots—without romanticizing the past. From fermentation experiments with blood to cereal milk desserts, fashion-influenced pizzas, and umami cocktails, this conversation is raw, flavorful, and unapologetically Rust Belt. What you'll learn from this Panel The Scene & The Spirit[3:27] Why Cleveland deserves your culinary attention[3:53] How Detroit’s food scene is scaling fast[5:11] A rare spirit of collaboration among Cleveland chefs[6:59] Why “Rust Belt” is outdated—and how the Cuyahoga River became a metaphor for rebirthBehind the Apron[8:38] When rival restaurants called the health department on each other[9:01] Beijing’s cutthroat kitchen culture[11:21] Why many chefs left Cleveland—and what brought them back[13:28] Annabella’s imaginary cooking shows for stuffed animals[13:55] Vince’s path from fashion forecasting to pizzaPhilosophy & Process[20:10] Liu Fang’s sensory rediscovery of childhood flavors[22:05] Vince’s use of fashion “drop culture” and lifestyle branding[29:21] Annabella’s Neapolitan dessert inspired by sake, shōchū, and toasted rice[30:42] Jeremy’s philosophy on rotating seasonal ingredients and making the “non-delicious” craveableDrinks, Desserts & Reinvention[42:17] Liz’s approach to cocktails as storytelling[45:40] Caper brine, MSG, and savory cocktails: gimmick or future?[49:06] Corn, smoked tea, and blueberry in ice cream—Annabella’s unlikely hit[50:33] Vince’s open-door policy on toppings (even pineapple)The Personal & The Political[59:02] Hangover food, donkey burgers, and tuna salad confessions[1:10:19] Jeremy’s call to retire the phrase “food waste”[1:11:00] Annabella’s clever reuse of strawberry scraps[1:14:04] Why regionalism matters more than ever in a TikTok-driven dining world[1:20:25] “It’s good for Cleveland”—why that’s not a complimentFeatured Moments You Won’t Want to Miss🔸 Fermenting with blood & tofu gone wrong – [38:41]🔸 Liu Fang’s haunting story of China’s famine and how it fuels her cooking – [17:03]🔸 Annabella’s anti-dessert desserts: less sugar, more soul – [48:11]🔸 Vince’s graffiti-inspired collab mindset – [24:33]🔸 The last meals that define each guest – [1:04:04–1:06:07] Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.Publication date: Tuesday, January 27, 2026Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)

In this episode of Flavors Unknown, I sit down with Chef Roberto Alcocer, the visionary behind two bold culinary concepts: Malva in Baja California, and Valle, the first Michelin-starred restaurant in Oceanside, California.Born in Mexico City, Roberto’s journey is anything but traditional—his story takes us from early resistance at home to elite kitchens in France and Spain, from rustic open-air cooking to high-touch tasting menus rooted in Mexican terroir.We talk about the pressures of perfection, cultural representation in fine dining, and why he believes every great chef has to be “a little cuckoo.” Whether you're a culinary pro, an aspiring chef, or simply a lover of bold flavors and fearless storytelling, this episode offers a raw, honest look into what it takes to bridge two countries through one cuisine. What you'll learn from Chef Roberto Alcocer [2:11] Growing up in a traditional Mexican household: smells, flavors, and values that shaped him[6:59] Why were his parents against him becoming a chef[9:03] The pivotal year Roberto Alcocer spent studying culinary arts in France[11:19] Starting out in a now Michelin-starred restaurant—as a teenager[12:14] The moment Roberto Alcocer realized that pressure fuels him, not breaks him[15:05] Precision, pride, and flavor: What Spanish kitchens taught him about finesse[16:35] His belief that fine dining must “surprise and overdeliver” every night[17:03] The contrast between Malva’s rustic charm and Valle’s refined elegance[17:03] Why Malva is “a table in the farm,” not just farm-to-table[21:52] His strategic pursuit of a Michelin star—and the pressure that follows[22:56] How Roberto Alcocer manages high-stress environments without anger or ego[25:11] The evolving leadership gap: why mentoring Gen Z chefs is different[26:45] His belief that “every chef needs to be a little bit crazy” to succeed[26:56] The unconscious bias against Mexican cuisine in the fine dining world[28:36] Balancing authenticity with elevated expectations in a Michelin setting[30:20] The most important advice he gives to young cooks today[33:52] Why mistakes are the best teachers in a chef’s journey[38:50] How he empowers Mexican-American cooks to embrace their cultural heritage[39:04] Roberto’s favorite local restaurants to try in San Diego[41:27] His unexpected drink of choice: it’s not mezcal[42:45] What he’d tell his younger self if he could go back[45:31] How the pandemic reshaped his outlook on work-life balance Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.Publication date: Tuesday, January 27, 2026Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Roberto Alcocer

In this episode of Flavors Unknown, I sit down with Chef Bhavin Chhatwani, the visionary Executive Chef behind Tamasha Modern Indian in Raleigh, North Carolina. Recognized as a James Beard Foundation “Emerging Chef” semifinalist, Bhavin is boldly reshaping the narrative around Indian food in America.We explore his journey from the bustling streets of Udaipur to the refined kitchens of luxury hotels and two-MICHELIN-starred restaurants. Along the way, Chef Bhavin shares how he’s bringing depth, nuance, and regional authenticity to modern Indian cuisine—while making it approachable and unforgettable for American diners.From tamarind-glazed pork belly to street food-inspired desserts, you'll get a behind-the-scenes look at the stories, philosophy, and intention behind Tamasha’s most memorable dishes—and the broader movement to elevate Indian cuisine on the global stage. What you'll learn from Chef Bhavin Chhatwani The Origins➤ Childhood food memories from Udaipur, Rajasthan➤ His first cooking experiment at age 6 (3:17)➤ Family influences and early fascination with street food and restaurants (4:30)Culinary Education & Regional Immersion➤ Four years of culinary school in India (5:15)➤ Selection to the elite Taj Group Management Training Program (5:45)➤ Working in Lucknow, Delhi, Bangalore, Chennai, and Hyderabad (7:00–9:30)➤ How cuisine shifts dramatically every 50 miles in India (8:30)➤ Why chefs must work in different regions to understand true Indian cuisine (7:30)Philosophy of Cooking & Evolution of Authenticity➤ His take on "authentic vs. modern" Indian cuisine (11:30)➤ Cooking with memory, instinct, and precise technique (17:55)➤ The story behind Tamasha’s name and vision—“a grand performance on the palate” (12:56)Signature Dishes & Innovation➤ The three-day process behind his pork belly using French techniques (21:23)➤ Street food tributes like Dahi Bhalla and Pani Puri (21:50, 32:05)➤ North Carolina ingredients reimagined: collard greens, purple sweet potatoes (23:30)➤ Sweet potato & cardamom gelato, butter chicken elevated (24:30, 27:30)➤ The challenge of convincing Indian and American diners that Indian food belongs in fine dining (25:09)Hospitality, Culture & Leadership➤ How he builds a joyful, respectful kitchen culture (27:45)➤ Offering staff meaningful work-life balance—including month-long breaks (28:10)➤ Creating guest experiences that feel like personal celebrations (18:30)Personal Favorites & Advice➤ Favorite guilty pleasure foods: chicken kathi rolls & biryani with fried chicken (29:46)➤ The one ingredient he can’t live without (30:33)➤ Advice for young chefs: balancing hard work with smart work (33:08)➤ The biggest misconception about Indian food in America (35:00) Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.Publication date: Tuesday, January 27, 2026Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon

IThis week on Flavors Unknown, I travel to San Juan, Puerto Rico to speak with Chef Carlos Portela, the visionary behind Orujo Taller de Gastronomía — a genre-defying restaurant where there’s no printed menu, no scripted experience, and no boundaries between kitchen and guest.With up to 25 ever-evolving courses rooted in fire, fermentation, and emotionally charged memory, Chef Portela is redefining what Puerto Rican cuisine can be. From his decision to eliminate gas systems and cook exclusively over wood fire, to sourcing 100% local ingredients — even sending foragers into the wild — Carlos is building a culinary philosophy rooted in place, process, and presence.In this episode, we explore:How his grandmother’s kitchen shaped his food philosophyWhy he almost became a magician instead of a chefThe story behind the name OrujoHis approach to inspiration, failure, and reinventionWhy cooking is not a job, but a way of lifeThis is a deep, raw, and radical conversation that challenges what a restaurant can be — and how chefs can reimagine identity through food. What you'll learn from Chef Carlos Portela 4:29 – Carlos Portela's Early memories of Puerto Rican markets and cooking with his grandmother6:42 – The philosophy he inherited from his grandmother’s kitchen8:04 – Why he once dreamed of being a magician — and how cooking became his magic8:18 – His classical culinary training at Johnson & Wales10:59 – The meaning behind Orujo and its core mission10:59 – Why each dish must include at least one local Caribbean ingredient12:56 – Eliminating gas systems in favor of 100% wood-fire cooking13:56 – How Orujo serves up to 30 courses — with no printed menu13:56 – Calling each course an “inspiration,” not a dish15:38 – Ensuring no two visits to Orujo are ever the same16:22 – Exploring Puerto Rico’s rich varieties of root vegetables18:44 – Culinary applications of local taro root20:02 – How his team of foragers introduces wild ingredients weekly25:54 – The rigorous conditioning process for new cooks27:19 – Why Carlos Portela calls Orujo a “workshop,” not a restaurant27:19 – The pushback he received when eliminating menus32:15 – Weekly rituals: Tuesday deep cleaning, Wednesday ingredient drop35:50 – The 1% of wild experiments that become breakthrough moments36:50 – His mission to put Caribbean cuisine on the global stage36:57 – The four cultural pillars influencing Puerto Rican food40:27 – Why he resists the “Creole cuisine” label42:56 – His cautionary take on “passion” in the kitchen43:33 – Why, for Carlos, cooking is a lifestyle — not a job Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.Publication date: Tuesday, January 27, 2026Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton

Today on Flavors Unknown, I’m talking with Chef William Dissen — chef, owner, and visionary behind The Market Place, a renowned 46-year-old farm-to-table restaurant in Asheville, North Carolina. Known for his Appalachian heritage and his fierce commitment to sustainability, Chef Dissen sees cooking not just as craft, but as daily activism. From beating Gordon Ramsay on Uncharted to leading a restaurant that fuels community economics, Chef Dissen blends tradition with innovation — preserving Southern foodways while pushing them into the future. In this episode, we dig into his Appalachian roots, his approach to food preservation, and the lessons he’s learned running one of the most respected sustainable restaurants in America. We’ll talk about the biodiversity of wild mushrooms in Western North Carolina, the business philosophy behind farm-to-table after four decades, and why slowing down to cook together might be the most radical thing you can do in modern life. Whether you’re a chef, home cook, or food lover, this episode will inspire you to think differently about where your food comes from and the impact it makes. What you'll learn from Chef William Dissen Childhood memories that shaped Chef William Dissen’s culinary path (2:09) The moment that sparked his deep connection to food (5:00) Why he almost chose culinary school in France over the CIA (6:31) Lessons from French market culture and seasonal cooking (7:53) Working at Charleston icons Magnolia and Cypress (9:04) Balancing traditional Low Country cuisine with modern techniques (10:56) Moving to Asheville and stepping into entrepreneurship (13:23) The difference between owning a business and having a great job (14:09) How Hurricane Helene impacted Asheville’s tourism economy (15:00) Appalachian cuisine as the backbone of Southern food (16:14) Food preservation techniques that are both traditional and profitable (18:05) A wild mushroom ravioli dish that celebrates local ingredients (19:27) The biodiversity of wild mushrooms in Western North Carolina (21:07) Sustainability in materials, energy, and operations at The Market Place (22:00) Why Chef Dissen considers cooking a form of activism (24:17) Creating an economic multiplier effect in the community (26:15) The seasonal approach behind his cookbook Thoughtful Cooking: Recipes Rooted in the New South (27:20) Why slowing down and cooking together strengthens relationships (28:27) His top 5 Asheville dining recommendations (29:05) Chef Dissen’s guilty pleasure food (30:38) His favorite Appalachian ingredient (31:57) The book that helped him overcome internal struggles (31:57) Wellness advice for young chefs entering the industry (32:43) His dream culinary collaboration (34:15) The worst piece of advice he’s ever received (35:14)   Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava

Today on Flavors Unknown, I sit down with Michelle Wallace — a trailblazing chef and pitmaster who has redefined what it means to cook with fire and soul in the world of Texas barbecue. From her roots in St. Louis to her rise in Houston’s culinary scene, Michelle has crafted a fearless voice in a male-dominated space, fusing traditional barbecue with bold multicultural influences drawn from African, Asian, and Indian cuisines. We talk about her journey to the pit, her innovative flavor philosophy, her time on Top Chef, and the legacy she’s building—one smoky, soulful bite at a time. What you'll learn from Chef Michelle Wallace 2:30 – The moment Michelle Wallace's father sparked her love for barbecue 3:08 – Why working at Gatlin’s BBQ felt like a “full-circle” milestone 3:20 – Mentors who shaped Michelle Wallace culinary path, including Leah Chase and Rodney Scott 4:34 – How Houston’s cultural mosaic influences her approach to barbecue 6:11 – Her belief that women bring unique patience and detail to the pit 6:55 – The pioneering female pitmasters whose stories inspire her 8:00 – The one signature dish that defines her cooking style 9:28 – Her preferred wood for smoking—and why it matters 11:16 – How Michelle Wallace reverse-engineers flavor starting from the final plate 11:42 – A funny moment of self-doubt when she got hired 12:57 – How her athletic mindset fuels her “go big or go home” kitchen mentality 13:12 – The challenges barbecue kitchens face around toxic culture 14:30 – Real talk: Her advice for young women entering the culinary world 15:47 – Examples of her delicious cultural fusion dishes 17:55 – Her flexible “here’s what I’ve got for today” menu approach 19:16 – Why local farmers’ markets are her creative playground 20:04 – The value of building real relationships with growers 20:32 – How she balances crowd-pleasers with seasonal availability 23:22 – The mental strain of competing on Top Chef without outside contact 24:33 – Why the fine dining challenge pushed her hardest 26:20 – Michelle Wallace’s favorite food stops on a Houston culinary tour 28:00 – Her ultimate barbecue plate, revealed 28:34 – What makes her mac and cheese a showstopper 29:01 – A barbecue indulgence you need to try 29:12 – How she finds the perfect balance in her sauces 29:33 – Her go-to guilty pleasures, from drive-thru to gourmet 30:46 – Who she dreams of collaborating with 31:47 – A powerful life lesson she carries from her father A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to other episodes with chefs in Houston Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef from Houston. Conversation with Chef Aaron Bludorn Conversation with Chef Chris Shepherd Chef Drake Leonards – Eunice Baker Matthieu Cabon – Magnol French Baking Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon

In this episode of Flavors Unknown, I sit down with Chef Fabio Trabocchi, the Michelin-starred Italian chef and visionary restaurateur behind a growing empire of acclaimed restaurants including Fiola, Fiola Mare, Del Mar, Sfoglina, and Seta su Ilma.We dive into Fabio’s culinary roots in Italy’s Le Marche region, his early training under the legendary Gualtiero Marchesi, and how French techniques and global travel shaped his approach to modern Italian cuisine. You’ll hear why hospitality always comes before hype, how to create a culture that drives loyalty in the restaurant world, and what it takes to grow from one fine-dining restaurant into a globally respected brand.This episode is packed with personal stories, sharp insights, and timeless advice—from how childhood foraging still inspires Fabio’s dishes to what he’d tell his younger self about ambition, balance, and learning through travel. What you'll learn from Chef Fabio Trabocchi 2:56 – Growing up in a sharecropper family and discovering farm-to-table before it was a trend4:29 – The culinary richness of Italy’s Le Marche region6:40 – A legacy ingredient: the story behind Formaggio di Fossa7:49 – How returning to Italy after 25 years reignited Fabio Trabocchi’s culinary DNA9:05 – The revolutionary impact of Chef Gualtiero Marchesi on Italian cuisine10:31 – Why French culinary technique changed his approach to traditional Italian cooking13:07 – The evolution of Fiola and what inspired its reinvention13:57 – How one restaurant blossomed into a six-concept hospitality group14:41 – Understanding the distinct DNA of Fiola Mare, Del Mar, and Sfoglina15:28 – Honoring Italian culinary tradition through Sfoglina’s pasta focus17:21 – The challenges of being both chef and CEO in a growing company18:55 – Fabio Trabocchi’s vision for scaling with soul21:24 – Why hospitality—not hype—is the heartbeat of his group’s culture22:20 – The subtle but vital difference between satisfying guests and making them feel special23:15 – The role of guest loyalty in long-term restaurant success24:48 – Rethinking work-life balance in a post-pandemic restaurant world28:04 – How the pandemic shifted public appreciation for the hospitality industry29:02 – Seasonality and regional cooking: how Italy’s geography guides his menu development32:10 – How childhood foraging memories continue to inspire creativity33:29 – What he’d tell his younger self about learning, risk-taking, and travel34:33 – Why living in a country—not visiting—is the only way to truly understand its cuisine35:56 – Balancing obsession for craft with maintaining healthy relationships36:23 – Chef Fabio Trabocchi’s top five restaurant recommendations in Washington, DC39:00 – His very Italian guilty pleasure food39:49 – The top 3 mistakes home cooks make—and how to fix them39:49 – Why stress is the biggest enemy of home cooking43:34 – Why he still dreams of cooking alongside Paul Bocuse44:50 – The worst career advice he ever received—and what he’d say instead I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefsfrom the DMV area Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from the DMV area.Interview with Chef Will FungConversation with Chef Opie CrooksConversation with Chef Matt ConroyInterview with Chef Masako Morishita...

Today on Flavors Unknown, I’m sitting down with four incredible voices from the Miami food scene: Chef Karla Hoyos from Tacotomia Chef Ivan Barros from Magie Wine Garden Chef Carmen Ibarra from Atomica Mixologist Valentino Longo from ViceVersa In this episode, you’ll hear how these Miami culinary leaders are shaping the city’s vibrant food and drink culture. We dive into how cultural heritage influences their creativity, the power of nostalgia, and why Miami has grown far beyond its party-town reputation. They open up about blending global flavors with local roots, building more inclusive hospitality, and tackling the challenges and opportunities of social media in the restaurant world. From evolving Latin flavors to the energy of Miami’s booming community, this is a revealing look at what makes the Miami food scene so bold, diverse, and future-focused. What you'll learn from this panel discussion in Miami Defining the Miami food scene today (2:46) Why Miami is no longer just a party town for food and drink (6:02) How Latin flavors have evolved beyond Cuban traditions (11:09) The art of blending global influences into local menus (12:32) Why Atomica goes beyond the “Peruvian” label (14:40) The bold corn-forward flavors at Tacotomia (16:57) How Ivan became the “CEO of Snacks” at Magie Wine Garden (18:37) Shifting from fine dining to creative, snack-style hospitality (20:59) How travel and downtime inspire fresh ideas (20:59) Valentino’s conceptual process for building cocktails (24:10) The historic Italian menu that inspired a bestseller (25:48) The challenge of sourcing seasonal, local ingredients in Miami (27:59) How Karla starts with bold flavors, then builds texture (29:31) Why inspiration often hits outside the kitchen (33:44) How food trends like “girl dinner” connect with younger guests (36:25) The role of cookbooks, street food, and travel in innovation (36:25) How nostalgia shapes dishes and sparks emotion (42:07) Which nostalgic dishes represent home for each guest (44:46) How the pandemic changed Miami’s cocktail and non-alcoholic scene (47:29) Why social media is both a blessing and a challenge (50:33) When a viral video nearly broke Karla’s taqueria operations (54:03) Why Atomica refuses free meals for influencer posts (52:59) Balancing authenticity with modern presentation (59:52) Global inspirations that fuel their creativity (59:52) How to protect mental health in the industry (1:03:15) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from Miami Food Scene Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from Miami: Interview with Chef McInnis Conversation with Pastry Chef Antonio Bachour Conversation with Chef Brad Kilgore Interview with Chef Jose Mendin Interview with Chef Nando Chang from Itamae Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Karla Hoyos Instagram Social media Chef Ivan Barros Instagram Social media Chef Carmen Ibarra Instagram Social media Valentino Longo

Today, I’m talking to Chef Fany Gerson. She is a cookbook author, James Beard nominee, and the owner of Fan Fan Doughnuts and La Newyorkina.You’ll hear about her culinary journey, from her childhood memories in Mexico City to her innovative in New York hotspots. She talks about the unique fusion of French techniques with Mexican flavors, and the importance of using high-quality ingredients. She also reflects on the importance of travel, learning from mistakes, and the significance of community and diversity in her work. What you'll learn from Chef Fany Gerson Eating paletas 2:46 The salad dressing that makes her think of her childhood 4:07 Mexican market memories 4:45 A mystery recipe to experiment with 5:20 Why she chose to study pastry 8:40 Bringing snacks to physics class 9:41 The French foundations of her learning experience 10:42 Why the’s the “anti-pastry chef” 12:07 Merging French and Mexican styles 14:20 Exploring the many food cultures of Mexico 16:10 Her goal of studying at Le Cordon Bleu in French 18:12 Why she fell in love with donuts 19:48 Making a quintessentially American pastry 22:06 The struggles of opening a new place 23:17 Opening Fan Fan mid-pandemic 25:53 The donut as a canvas for cultural exploration 26:19 Events and collaborations 27:22 How collaborations work 28:39 Wanting to learn more about African fruits 32:29 The role of nostalgia in her donuts 33:28 Hard to find Mexican flavors 39:03 Lessons from her dad she wished she would have followed 41:26 A food tour of Brooklyn 43:47 Her guilty pleasure food 45:25 Favorite childhood sweet treats 46:09 The best glazes she’s made 48:23 Top paleta flavors 50:20 Visiting Mexico City for inspiration 52:21 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from New York Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from New York NYC Panel Discussion with Chefs Conversation with Chef JJ Johnson Conversation with Alexander Smalls Interview with chef Danny Garcia Conversations with chef Trigg Brown Interview with pastry chef Françoois Payard Conversation with Erik Ramirez Interview with pastry chef Erin Kanagy-Loux Conversation with chef Dan Kluger Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Fany Gerson Instagram Facebook Social media La Newyorkina Instagram Facebook Social media Fan Fan Doughnuts Instagram Facebook Links mentioned in this episode La Neworkina Fan Fan Doughnuts Fany Gerson webiste