On The Pass

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

Jamila Robinson, Editor-in-Chief of Bon Appétit, and Gabriel Ornelas delve into the transformative effects of the pandemic on the restaurant industry. They discuss the rise of early dining slots, the necessity of prioritizing staff well-being, and redefining restaurant culture. The duo emphasizes creating equitable environments and revamping culinary awards for inclusivity. They call for a stronger community among culinary professionals, highlighting the challenges faced by chefs and urging a renewed appreciation for diverse culinary traditions.

How do you build a great partnership? And how does that partnership foster a strong company culture—one that extends beyond your guests to include your entire team? Our next guests have mastered this balance, creating a thriving hospitality group while continuing to expand their portfolio of offerings.   In this episode of On The Pass, we're joined by two culinary visionaries who have helped shape San Francisco's dining scene—Thomas McNaughton and Ryan Pollnow, partners and co-executive chefs of Flour + Water Hospitality Group. Renowned for their dedication to craft, sustainability, and culture-driven leadership, Thomas and Ryan oversee an impressive portfolio, including Flour + Water Pasta Shop and Penny Roma in the Mission District, as well as Flour + Water Pizzeria and Flour + Water Foods.   Together, they pull back the curtain on their dynamic partnership and share the philosophies that guide their decision-making—whether it's building a thriving restaurant culture, championing regenerative agriculture, or redefining what it means to make high-quality, organic pasta accessible to all. We also dive into their approach to leadership, the evolution of Flour + Water, and how their team continues to push the boundaries of Italian-inspired cuisine.   And as a special treat, On The Pass listeners get 15% off Flour + Water Foods' organic dried pasta with promo code ONTHEPASS (one use per customer). Trust us, their regeneratively sourced, organic pasta is something truly special—you don't want to miss out!   Learn more about Flour + Water Hospitality Group:  https://bit.ly/3Empt3s     Follow Flour + Water on Instagram: https://bit.ly/3Q3Xp7G     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