People often highlight how food brings us together, yet seldom do we acknowledge its potential to divide us. Our upcoming guest firmly believes in the mantra, "food culture is for everyone," shaping her vision as the newly appointed Editor-in-Chief of Condé Nast's Bon Appétit.    In this On The Pass episode, we are joined by Jamila Robinson, a veteran journalist, esteemed leader in food media, and an innovator.  Jamila's incredible career has spanned decades, with notable tenures at media organizations such as Atlantic Media, the USA Today Network, The Atlanta Journal-Constitution, and The Detroit Free Press. Previously, until August 2023, she served as the assistant managing editor for food and culture at The Philadelphia Inquirer, a position she held since 2020. In addition to her editorial roles, Jamila has played pivotal roles in renowned culinary institutions, having chaired the James Beard Foundation’s Journalism Awards Committee and currently serving as an active Academy chair for the World’s 50 Best Restaurants awards.   On August 28th, 2023, The Philadelphia Inquirer announced Jamila's departure from the publication to assume the role of Editor-in-Chief at Bon Appétit. In her new capacity, she will direct the editorial direction, brand strategy, audience development, and all content for Bon Appétit and their recipe website, Epicurious.   This conversation with Jamila holds significant importance on multiple fronts: it marks one of Jamila's initial public interviews as Editor-in-Chief and presents an opportunity to delve into her visionary plans for this iconic brand. Amidst the numerous shifts in the media landscape, Jamila's unwavering commitment and fervent vision propel her forward. She is dedicated to establishing Bon Appétit as one of the most important food culture brands globally, demonstrating to the world that food culture is for everyone.   Now, let's get into the conversation with Jamila Robinson, Editor-in-Chief of Bon Appétit.   Discover more about REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv     Learn more about Bon Appétit: https://bit.ly/49CWK51     Follow Jamila on Instagram: https://bit.ly/48mwHOi     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com

On this episode of the High Tea series, Gabriel Ornelas sits down with Jacqueline Coleman, Miami based wine and travel writer, judge and wine consultant.    I had the pleasure of spending a week with Jacqueline in northern Portugal with our friends at The Fladgate Partnership. For seven years, she's been Miami's only regular wine colunmist, wiriting the monthly “Vino” column for the Biscyane Times. She also contributes to Luxury Guide USA and is the Co-Editor of Wineguide Miami.   In this episode, we discuss:  ☑️Miami as a mature culinary destination ☑️Strong beverage community in Miami   ☑️Florida Wine Academy | changed the wine landscape in Miami ☑️Wine shops you need to check out in Miami  ☑️Uncommon wine regions she’s loving ☑️Wine Paris Expo     Learn more about Jacqueline: https://bit.ly/49dnzwA     Follow Jacqueline on Instagram: https://bit.ly/49vwdXg     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG

On This episode of the High Tea series, Gabriel Ornelas sits down with Alisssa Fitzgerald, Brooklyn-based freelance food, travel and spirits writer and chef.    Alissa’s wealth of information is rooted in her diverse work and life experiences, ranging from cooking on yachts in Croatia, to working with startups in San Francisco, and spending time in various kitchens throughout Brooklyn.    Her passion lies in highlighting individuals dedicated to innovating in the food and drink industries, with a strong emphasis on sustainability and regeneration. You can explore her contributions on Forbes, Travel + Leisure, The Observer, The Kitchn, Insider, and Food & Wine   In this episode, we discuss:  ☑️Corportations breaking the mold (Young Beam) ☑️What is Grappa? Example: Grappa Ninino ☑️ Regenerative practices and how we think about what we eat/drink ☑️Rooftop Honey ☑️Korbel California Champagne  ☑️Exploring Belize + Marie Sharp's Hot Sauce     Follow Alissa on Instagram: https://bit.ly/3w6aqqE     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Connect with Gabriel on LinkedIn: https://bit.ly/3Oxa2I3     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG

When was the last time you indulged in the rich flavors of port wine? Whether it was a festive holiday occasion or an exquisite tasting menu paired with delectable sweet treats, this episode is designed for both seasoned port enthusiasts and those new to the category. The aim here is to encourage everyone to break free from their preconceived notions, explore new drinking experiences, and cultivate a deeper appreciation for the birthplace of ports.   In our upcoming On The Pass episode, we are joined by the remarkable Adrian Bridge, Chairman and CEO of The Fladgate Partnership, a dynamic holding company based in Portugal with diverse ventures in port wine, tourism, and distribution. Best known for their iconic Taylor's Port, established in 1692, the group has evolved significantly over the last 300+ years and 13 generations of family ownership. Their acquisitions include renowned brands such as Croft Port and Fonseca, along with ventures into hospitality tourism, exemplified by The Yeatman Hotel and the captivating cultural destination WOW (World of Wine), featuring seven museums, twelve restaurants, bars, shops, a wine school, and much more.   Port wine, a traditionally sweet fortified wine from Portugal, is truly a unique experience. Fortified with a grape spirit, it boasts a higher alcohol content, typically ranging from 18-20% ABV. The distinctions between Ruby and Tawny ports add further layers to this delightful beverage – Ruby being aged in bottles for up to 3 years, while Tawny matures in casks for decades.   Accolades have showered upon The Fladgate Partnership, including the prestigious title of European Winery of the Year by The Wine Enthusiast. Their collection boasts more 100-point wines than any of their competitors.   Reflecting on my own fortunate journey to Porto, Portugal in September 2023, where I explored the UNESCO World Heritage Site of the Douro Valley – the very birthplace of port. The mesmerizing blend of natural landscapes and centuries-old human creations left an indelible mark, making it one of the most distinctive wine regions globally.   Adrian Bridge and his team have passionately worked to transform Porto and the Douro Valley into a sought-after travel destination. During my visit, I had the pleasure of savoring exceptional ports from their diverse portfolio. Adrian and his wife Natasha warmly welcomed us, allowing us to partake in the age-old tradition of stomping grapes, a practice integral to the winemaking process in the Douro.   Adrian Bridge, a former military serviceman, avid traveler, mountaineer, and collector of ancient drinking vessels, emerges as one of the most intriguing personalities in the world. Now, let's delve into my conversation with the captivating Adrian Bridge.   Discover more about REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv     Learn more about The Fladgate Partnerhsip: https://bit.ly/3OqKDj4     Learn more about the Porto Protocol: https://bit.ly/3SCsmC4     Follow Taylor's Port on Instagram: https://bit.ly/3UlRbUb     Follow Croft Port on Instagram:  https://bit.ly/48UA7sO     Follow Fonseca Port on Instagram: https://bit.ly/42i2v5z     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com

On This episode of the High Tea series, Gabriel Ornelas sits down with Jasmine L. Pierce, New York based hospitality publicist, freelance writer and founder of JLP Consulting. Over the last decade Jasmine has worked with notable clients like The Standard Hotels, The Jose Andres Group, Daniel Boulud’s Dinex Group, and beverage brands like Louis XIII and Ten To One Rum to name a few. Jasmine is also a freelance writer with bylines in EBONY Magazine, POPSUGAR and The Zoe Report.    In this episode, we discuss:  ☑️Sustainable / regenerative travel ☑️Conscious decision making   ☑️Conservation diving / Blue Apple Beach Cartagena  ☑️Regenerative food programs  ☑️Whats a destination dupe? ☑️New York food scene      Follow Jasmine on Instagram: https://bit.ly/3UlLgye     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     On The Pass Website: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG  

On This epiosde of the High Tea series, Gabriel Ornelas sits down with Jillian Dara, a freelance journalist and avid traveler. Jillian's expertise lies in crafting compelling narratives about travel, wine & spirits, and culture. Chances are, you've come across her articles in renowned publications such as Forbes, Travel + Leisure, Vine Pair, Wine Enthusiast, and more.   In this episode, we discuss:  ☑️Multigenerational travel  ☑️Luxury deepens into more experiential travel   ☑️ Sober and wellness travel is having a moment  ☑️Her love for Napa and its continuous evolution  ☑️Emphasis on smaller wine producers from specific storied regions  ☑️Where she’s traveling to in 2024    Follow Jillian on Instagram: https://bit.ly/4aYQuWy     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     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com

On this episode of the Hot Spot series, Gabriel Ornelas sits down with with chef Franco Sampogna and operator Bernardo Silva, co-owners of FREVO, a contemporary French restaurant hidden behind a small art gallery in Greenwich Village, New York—a secret you'd want to share with everyone.   The name "Frevo" in Portuguese means "to boil," reflecting not only the shared language of the co-owners but also the vibrant energy of New York City. Originally from Brazil and Portugal respectively, Franco and Bernardo crossed paths in their late teens in France, driven by a youthful hunger for knowledge and a passion for the hospitality industry. Franco spent a decade in France, working with culinary legends like Alain Ducasse, Guy Savoy, and Fabrice Vulin, while Bernardo focused on honing his hospitality management skills at esteemed places such as the Shangri-La Hotel in Paris and Hôtel Windsor in Nice. France served as their training ground and foundation, but New York remained their North Star. After almost a decade in France, Franco and Bernardo made the leap to New York, slowly shaping their dream. Despite the challenges, they opened FREVO, featuring an exquisite tasting menu an intimate 18 counter seats and a table for six.   Tune in as Franco and Bernardo passionately narrate their journey—a tale of friendship, partnership, and the pursuit of their dream against all odds in the bustling city of New York.     Discover more about our partner REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv     Visit FREVO's website for more information: https://bit.ly/3Ob5tD1     Follow FREVO on Instagram: https://bit.ly/3vMTFQX     Follow Chef Franco on Instagram:  https://bit.ly/3S5EARY     Follow Bernardo on Instagram: https://bit.ly/48BR7nu     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com

On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Tolu Eros. Chef Eros is a storyteller, entertainer and African ambassador on a mission to share and explore the wonders of West African food; a food and culture full of life and flavor, just like Eros.       Chef’s formative years were spent between Benin City and Lagos, Nigeria, where he learned from his mother, “if food does not have love, you might as well not cook it at all!" It is that love for food and for building community that brought Eros to Los Angeles in 2021. The many years he spent in Nigeria honing his ability to entertain and educate through food brought him to the entertainment capital of the world. But not to open a restaurant right away, he started with a series of intimate, well thought out dinners at his personal home, in Hollywood.        Eros quickly received critical acclaim from numerous publications and from industry icons like Wolfgang Puck, expressing their excitement and passion for the food and overall experience. His private dinner series is called Ilé, which in the Yoruba language means home, which Eros gives you listeners a look into this memorable experience. His food has and always will be about bringing people together, in a way that is elevated, yet fun, fresh and worth talking about.        He also recently opened up Ilé Bistro, in Culver City, which highlights some of his classic favorites, but in a fast casual setting. I encourage you all to head to the show notes while listening to this episode to check out Chef Eros on instagram and his concepts.       There is so much more to say, but I’d rather you hear from Chef himself. Listen as we explore his mind and creativity, his vision for continuing build community through West African food culture and what we can expect next from him.     Discover more about REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv     Follow Tolu Eros on Instgram: https://bit.ly/48ykXJO     Follow Ilé on Instagram:  https://bit.ly/3EW29qg     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com

You’ve probably heard the incredible story of Nearest Green, the former slave who taught Jack Daniel how to make whiskey. If you haven’t, you’re in for a treat. If you have, I invite you to dive deeper into the story, the history, the mission and the legacy, guided by Fawn Weaver, Founder and CEO of Grant Sidney, Inc. (GSI), a privately held investment company, which owns Uncle Nearest Premium Whiskey.        Uncle Nearest is currently the fastest-growing American whiskey brand in U.S. history. A brand she founded with her husband in 2016 and has since made her mark on history, culture and the spirits industry. After learning about Uncle Nearest, a formerly enslaved man who taught Jack Daniel how to make Tennessee whiskey, Fawn was on a mission to solidify, or as she says, cement the legacy of Nearest Green. Uncle Nearest as he was referred too, was the first known black master distiller, which up until that point when Fawn started this journey, was sadly lost in history and less known by a wider audience.        Fawn and her husband purchased the 300-acre farm in Tennessee, where Nearest taught Jack how to distill and has since been on a mission to bring this legacy to life through the bottle, its award winning liquid and incredible story. As actor Jeffrey Wright (a passionate consumer and collaborator of Uncle Nearest) who you’ll know from popular series and films like Westworld, Shaft, The Batman, James Bond No Time To Die and many others, says…”its a story that unifies us.”        There was a deep love and respect between Jack Daniel and Uncle Nearest. This is a story of love and respect, not a story of a successful historical white man taking advantage of a black man. But just like Uncle Jack, as he’s known in Tennessee, Uncle Nearest’s legacy deserves to stand on its own and to never be lost again.        Fawn and her team are ensuring people will be telling the story of Uncle Nearest for generations to come, but also uplifting and supporting so many other brands along the journey.  Please enjoy the conversation with storyteller, serial entrepreneur and sprits industry innovator Fawn Weaver.     Discover more about REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv     For more info on Uncle Nearest: https://bit.ly/464ow8N     Follow Uncle Nearest on Instagram: https://bit.ly/45YVDdR     Follow Founder and CEO Fawn Weaver on Instgram: https://bit.ly/3ZacgkS     The Story of Nearest Green w/ Jeffrey Wright: https://bit.ly/3sPcEJ9     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com

He's been referred to as the real life “Willy Wonka!” Gonzo Jimenez is a celebrated pastry chef, chocolatier and República del Cacao’s North American corporate pastry chef. We believe, if Willy Wonka was real, he would actually want to be Gonzo Jimenez.    Gonzo, as he openly says, "had a very blessed start,” originally from Northern Argentina and was raised in a Spanish household surrounded by good food and long family meals. These strong family values helped him find his calling in food, but specifically on the sweeter side of the business. His early training taught him that he was able to apply not only science, but also artistic expressions when it came to presenting beautiful sweets and confections. He was instantly hooked and found his true calling.   In addition to being a valued República del Cacao partner, Gonzo is an educator, Co-owner and chocolatier of Miette et Chocolat in Denver Colorado where he currently lives. You may also recognize him from the Netflix Original Series “BakeSquad," hosted by Christina Tosi, where Gonzo and the cast of talented pastry chefs develop some of the most incredible treats for life celebrations.    Get ready for a fun filled, energetic and informative conversation as Gonzo gives us a look into his life as a chocolatier, what motivates him personally and professionally and why he finds so much joy in being a República del Cacao partner, helping educate and empower the future generation of culinary creatives.     Discover more about República del Cacao: https://bit.ly/3ZRoVIv     Follow República del Cacao on Instagram: https://bit.ly/3mGwWBw     Follow Gonzo Jimenez on Instgram: https://bit.ly/3KJjCWa     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com