On The Pass

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 food today. His New York City restaurant, Tatiana, has quickly become one of the most exciting and culturally significant dining experiences in the country — earning praise from The New York Times, Esquire, and just about every major critic worth their salt. But in this episode, we go beyond the headlines. Kwame and I dive into what it means to be a chef today — not just in the kitchen, but in culture. We talk about building a brand with purpose, embracing evolution, holding space for authenticity, and leading a growing creative and business ecosystem with both grit and grace. We explore identity, pressure and evolution — and how he’s navigating it all in real time, while continuing to inspire a new generation of dreamers, doers, and disruptors.   Learn more about Kwame Onwuachi:  https://bit.ly/3YHuHym     Follow Kwame Onwuachi Instagram: https://bit.ly/3SzvJJ2     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

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 restaurant, A. Wong, now stands. Since taking the reins in 2012, Andrew has reimagined what it means to serve Chinese cuisine in the West. Drawing on years of academic research, travel, and immersion into regional cooking styles, Andrew has created a dining experience that is equal parts delicious and deeply informative. His menus are not just meals, but journeys through China’s vast culinary landscape — from ancient imperial banquets to the diverse flavors shaped by the country’s 14 international borders. With a sharp eye on the past and an innovative spirit toward the future, Andrew uses food as a way to tell stories — challenging preconceived notions about Chinese cuisine while celebrating its depth, diversity, and cultural significance. Sourcing ingredients with care from both Britain and China, he brings together precision, creativity, and playfulness in a way that leaves a lasting impression on anyone lucky enough to dine at his table. In this episode, we explore Andrew’s path from reluctant restaurateur to cultural ambassador, how his background in anthropology fuels his work, and why preserving and evolving culinary tradition matters more than ever.   Learn more about A.Wong:  https://bit.ly/4jMduf3     Follow Andrew Wong Instagram: https://bit.ly/3S0heh7     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

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, Fariyal's culinary passion was deeply influenced by her mother's exceptional cooking and the vibrant markets of her childhood. She fondly recalls assisting her mother in the kitchen and cherishing the communal family meals that brought everyone together—Fariyal felt an undeniable pull toward the culinary arts. Her culinary journey led her to esteemed positions, including a role at the renowned Noma in Copenhagen, where she honed her skills under Chef René Redzepi. ​ At Hav & Mar, Fariyal seamlessly weaves her Ethiopian heritage into the seafood-centric menu, emphasizing sustainability and thoughtful sourcing. The restaurant reflects a commitment to diversity, with a leadership team comprising women of color and collaborations with Black and BIPOC winemakers and farmers.  Beyond her culinary endeavors, Fariyal is dedicated to fostering inclusive kitchen environments and mentoring aspiring chefs, particularly women of color. Her leadership and advocacy have positioned her as a trailblazer in the industry, inspiring others to pursue their passions and challenge traditional norms. ​   Learn more about Hav & Mar:  https://bit.ly/4iiZGaY     Follow Fariyal on Instagram: https://bit.ly/4lCF3t8     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

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 historic landmark overlooking the breathtaking views of Camps Bay, Salsify blends heritage with culinary artistry, offering a dining experience that feels both rooted in tradition and refreshingly contemporary. Ryan and his team craft dishes that are as thoughtful as they are delicious, pairing them with an exquisite selection of wines—all delivered with the warm, unmistakable touch of South African hospitality. In our conversation, Ryan shares his creative philosophy, and what it means to shape the future of South African fine dining.    Learn more about Salsify at the Roadhouse:  https://bit.ly/4275y0T     Follow Salsify at the Roadhouse on Instagram: https://bit.ly/4iHTr15     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

Laurent Gardinier, President of Relais & Châteaux and co-owner of Domaine Les Crayères and Le Taillevent, shares his journey in hospitality. He dives into the importance of meaningful connections in travel experiences and how the collection promotes sustainability and local culture. Laurent discusses the upcoming 70th anniversary of Relais & Châteaux, the shift toward boutique hospitality, and the challenges of expanding into new markets like India and China while maintaining high standards. Passion and collaboration are key themes throughout.

In Episode 6 of Effects of Change, Jamila and Gabriel sit down with Fawn Weaver, entrepreneur, author, and spirits mogul, CEO of Grant Sidney Inc. and owner of Uncle Nearest Premium Whiskey. They discuss leading as your authentic self. Jamila and Gabriel close out the series by reflecting on everything they've learned through these conversations, the progress that has been made, and the work that still lies ahead.   Learn More about Uncle Nearest Premium Whiskey: https://bit.ly/464ow8N     Follow Fawn Weaver on Instagram: https://bit.ly/3ZacgkS     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com  

Clare Reichenbach, CEO of the James Beard Foundation, champions a fair and sustainable food system, while Tim Brooke-Webb leads the World’s 50 Best platform recognizing culinary excellence. They discuss the critical role of awards in fostering community and inclusivity. The conversation highlights chefs as agents of change, addressing barriers in the food industry, and the rise of local awards that showcase diverse cuisines. They also touch on the impact of the pandemic on hospitality and the significance of community-driven insights in shaping future culinary landscapes.

In Episode 4 of Effects of Change, Jamila and Gabriel sit down with Melina Shannon-DiPietro, Managing Director of MAD, the nonprofit founded by chef René Redzepi of restaurant Noma, and Juliane Caillouette Noble, Managing Director of the Sustainable Restaurant Association. Together, they discuss sustainability, the supply chain, and the broader impact of how and what we eat.     Follow Melina Shannon-DiPietro and Juliane Caillouette Noble on Instagram: https://bit.ly/40Zn5r8 https://bit.ly/4i4Xbcp     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

In Episode 3 of Effects of Change, Jamila and Gabriel sit down with Daniel Humm, chef and owner of the iconic New York fine-dining establishment Eleven Madison Park, and Elena Reygadas, The World’s Best Female Chef 2023 and chef-owner of Rosetta in Mexico City. They discuss philosophical change and the courage to cook the food they truly want to create.   Learn more about Bon Appétit:  https://bit.ly/49CWK51     Follow Daniel Humm and Elena Reygadas on Instagram: https://bit.ly/3EVVdg3 https://bit.ly/3EUm4sR     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com

In Episode 2 of Effects of Change, Jamila and Gabriel sit down with Sean Sherman—award-winning chef, educator, author, and activist—and Rupa Bhattacharya, Executive Director of the Strategic Initiatives Group at The Culinary Institute of America. Together, they discuss heritage, culture, and education through the lens of food.   Learn more about Bon Appétit:  https://bit.ly/49CWK51     Follow Sean Sherman and Rupa Bhattacharya on Instagram: https://bit.ly/412ibK1 https://bit.ly/439ckVI     Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Lets work together! Get in contact: https://www.studioornelas.com