On The Pass

Starting any business requires your energy, enthusiasm, and passion for the space, but to catalyze its success, you also need a mission, vision, and business plan. Our next guest, Sherry Villanueva, was a first-time hospitality entrepreneur, but with a focused vision and mission, she’s been able to successfully grow a multifaceted restaurant and hotel company. The mission is simple: Make people happy.   Sherry is the founder and managing partner of Acme Hospitality and proudly serves as the owner and operator of an innovative collection of restaurants and historic hotels. If you’ve spent any time in Santa Barbara, we guarantee you’ve eaten, sipped on a fun cocktail, or enjoyed a glass of wine (or some combination of the three) at one of her spots like Loquita, The Lark, Santa Barbara Wine Collective, La Paloma Cafe, Lucky Penny, Helena Ave Bakery, and numerous others.    With over a decade in the business, Sherry and her team diversified their portfolio several years back, started Acme Lodging, and have since opened historic properties in Grass Valley, Nevada City, and the newly opened 1950’s mid-century modern Palm Springs hotel, Azure Sky.   Sherry discusses helping pioneer Santa Barbara’s Funk Zone, gives us a look into her creative process, and foreshadows what we can expect from her and her team in the years to come.   For more info on Acme Hospitality: https://bit.ly/42tmIUk     Follow Acme Hospitality on Instagram: https://bit.ly/43rUMSg     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Check out On The Pass website: 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 chef and restaurateaur Sean MacDonald. Sean is the chef/owner of Bar Monette—one of LA’s newest and most talked about restaurant openings located in Santa Monica. Sean was named Canada’s best young chef in 2016 by San Pellegrino and through the years, he has since made his mark on Toronto’s fine dining scene. Thanks, in large part, to his lovely wife Monette—for which his newest Santa Monica concept, Bar Monette, is named after—he made it out west to sunny Southern California.   Shortly after attending his friends and family pre-opening, Gabriel posted on social media saying, "Bar Monette will become your new third place, an instant neighborhood classic with delicious food and an even better vibe...Sean is setting the tone for the impact he will have in Los Angeles." Fast forward a month, it‘s been lovely to see publications such as Forbes, Time Out, Eater, and the Los Angeles Times, who have recently covered Sean’s exciting opening, share their high praises, too.    Listen as Sean talks about the development of Bar Monette, how he approaches challenges and cultivates joy, and how he plans to continue to evolve and grow in the City of Angels.   For more info on Bar Monette: https://bit.ly/3WjqRZF     Follow Sean MacDonald on Instagram: https://bit.ly/433n44N     Follow Bar Monette on Instgram: https://bit.ly/3MbzSPR     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

A little over 2 years ago, we released Season 2 episode 27 titled “The Future of Food and Tech,” featuring journalist and author of “Technically Food”, Larissa Zimberoff.    So much has transpired in the last 2 years since the release of this episode and her book, “Technically Food”. Given the lightning-fast pace the food-tech space moves at, it only made sense to have Larissa back on the podcast for a Part 2.    It brings us great pleasure to welcome Larissa back to the show to enlighten us, once again, on all things food-tech and future foods. If you’re new to this podcast, I suggest you go back and listen to episode 27. Larissa’s work has appeared in The New York Times, The Wall Street Journal, Fast Company, Bloomberg and many others.    In this episode, Larissa discusses the responsibility investors have in helping propel the future of food. She provides an update on what’s happening in the alternative protein space, the latest on cultivated meat, and helps answer some questions around when we will see future foods hit grocery stores and restaurants.   For more info on Larissa: https://bit.ly/42gPEPQ     Get her book, Technically Food: https://bit.ly/44pCVw3       Follow Larissa on Instagram: https://bit.ly/42mcOUO     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     BBC - The secret that fuels Metallica? Earl Grey Tea https://bbc.in/3LrrLOU  

“Tea mind,” as referenced by Steve Schwartz, is the simple, celebratory act of serving tea and has well-documented, powerful health and wellness benefits on a physical, spiritual, mental, and emotional level. Over the years, researchers have discovered how the ingredients in a cup of tea can lift mood, improve focus, and perhaps even ward off depression and dementia.  The combination of this simple act paired with quality ingredients lends itself to a 360 welness experience.   Master Tea Blender and Founder and CEO of Art of Tea, Steve Schwartz, in large part, has based his career on his belief in the powerful benefits of tea and is on a mission to impact as many lives as possible through tea. Steve lost his mother at an early age, and the tragic loss lead him on a path to discover and explore wellness. He found Ayurveda, the ancient Indian medical system based on ancient writings that rely on a “natural” and holistic approach to physical and mental health.   Steve begins our conversation with a proper tea tasting experience, giving both myself and listeners a snapshot of the art of tasting tea. We get properly grounded, present, and activate our tea minds. He shares his own philosophy around healthy living, which he pulls from his studies of Ayurvedic practices. Steve also provides insight into his travels in search of the perfect product, as well as the numerous lives he gets to interact with along the way.   Grab yourself a cup of tea, get grounded, and enjoy episode 61 with Steve Schwartz, Founder and CEO of Art of Tea.   🚀Special offer to On The Pass listeners. 20% off discountable Art of Tea products through June 21st with code ONTHEPASS20   For more info on Art of Tea: http://bit.ly/3nXgqxK     Follow Art of Tea on Instagram: http://bit.ly/3MCHeh3     Check out Steve's Book: http://bit.ly/3o5ikMT     Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas on Instagram: 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 entrepreneur and sommelier Kristin Olszewski. Kristin is the Founder and CEO of Nomadica Wine—a premium, sustainably sourced canned wine brand that is looking to make waves in the industry, or as they say on the Nomadica website, they are sourcing universally gratifying wines with flavor profiles that are “serious enough for a glass, but vivacious enough to be sipped out of the can.”   Kristin earned a degree in sustainable agriculture before embarking on pre-med studies at Harvard, but life had different plans for her. She met the owner of a wine bar who sparked her passion for wine, and decided to drop out of Harvard Medical School to earn a Level 3 sommelier certification.    Kristin then spent the next decade working at iconic and award winning establishments like Saison, Osteria Mozza, Gigi’s, Husk and numerous others. Now Kristin is on a mission to disrupt the wine industry and is architecting a plan to draw in younger consumers to the category.   For more info on Nomadica: http://bit.ly/3G07uxZ     Follow Nomadica on Instagram: http://bit.ly/3JTvuE6     Follow Kristin Olszewski on Instgram: https://www.instagram.com/kristin___o/     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      

"Everywhere in the world there are tensions – economic, political, religious. So we need chocolate,” says the great Alain Ducasse—iconic chef, creator, and artisan of living. We couldn’t agree more and believe life is so much better because of chocolate. Chocolate is one of the most beloved foods and ingredients around the world. Almost every culture and society have a passionate love affair with it. There is no limit to the power chocolate has in cultivating emotive reactions, and it often accompanies major milestones throughout our lives.    But have you ever been curious about how chocolate is made? The rich history of chocolate? Ever wonder about the ways chefs and chocolatiers from all over the globe put their own unique, creative twists on this ancient super food? At On The Pass, these are questions we often contemplate on, as we are fortune enough to sit down with the best chefs and creatives in the business. We decided to go straight to the source and have on our next guest.   You may remember on a previous episode, Gabriel was in Mérida, Mexico in November 2022, for Latin America’s 50 Best Awards and got to spend time with Philippe Bongrain. Philippe is the CEO of República del Cacao, a Certified B-Corp creating the most authentic Latin American Chocolate hand-in-hand with local communities.    As Chief Executive of one of the premier chocolate manufacturers based in Quito, Ecuador—the birthplace of the modern domestication of premium fine cacao—Philippe provides in-depth insight into his company’s passion and dedication to the craft and a step-by-step process from cacao seed to chocolate bar. Philippe enthusiastically takes us on a journey through Ecuador, the origins of modern-day chocolate making, and República del Cacao’s mission of creating a chocolate with purpose.    For more info on República del Cacao: http://bit.ly/3ZRoVIv     Follow República del Cacao on Instagram: http://bit.ly/3mGwWBw       Follow Philippe Bongrain on Instgram: http://bit.ly/4211GNM       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    

The journey of an entrepreneur is often layered with numerous challenges and setbacks. It requires a certain level of determination, sacrifice, willingness to learn, and getting used to hearing alot of no’s. Layering on the challenges Black women face in our society adds another element of difficulty. Our next guest speaks to her own entrepreneurial journey as a Black woman, the hurdles she has faced, and her beautiful breakthroughs.   Nina Oduro is an entrepreneur, host, social justice warrior, and Chief Enjoyment Officer, as she proclaims on her Instagram. She is the CEO and Co-founder of Dine Diaspora, an agency connecting people and brands to African food culture through experiential marketing and branding services. She’s also Co-founder of Black Women in Food, an initiative she launched in 2018 that, “identifies, amplifies, and supports Black women in the food and beverage industry."   Nina was born in Ghana, West Africa and was raised in the United States. Her mission is to create a more equitable food system through initiatives that center the African diaspora. She has been recognized by numerous organizations for her work, and her writing has been featured in Black Enterprise Magazine, Cuisine Noir Magazine, and Fields Magazine.   Nina discusses her journey as an entrepreneur into the culinary industry and the many challenges she’s faced. She also touches on the impact and incredible programming she and her co-founders are developing to advance Black creatives and their work, as well as contribute to a more equitable and sustainable food system. Listen now to this inspiring, informative, and fun conversation as Nina takes us through her entrepreneurial journey.     For more info on Dine Diaspora: http://bit.ly/3Irirc6     Follow Dine Diaspora on Instagram: http://bit.ly/3IhKRoW     For More info on Black Women in Food: http://bit.ly/3XRaKSo     Follow Nina on Instagram: http://bit.ly/3KplynE     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 Charlie Mitchell, chef and co-owner of Clover Hill, a restaurant in Brooklyn, New York. Charlie is no stranger to the kitchen. Over the past 9 years, the 30-year-old Detroit native has worked sous chef and executive sous chef positions at Eleven Madison Park, Jônt in DC, Bresca in DC, the Greenwich village neighborhood classic Villanelle, and One White Street in Tribeca. An incredible resume for just under a decade in the business.      Only 8 months after Charlie began his first executive chef position at Clover Hill, he made history by becoming the first Black chef in NYC to receive MICHELIN Guide NY 2022 Young Chef Award. And just a week ago, James Beard Foundation announced Charlie as one of the semi-finalists for the 2023 James Beard Awards' Emerging Chef category.     In this episode, Charlie and I discuss his history-making Michelin award and what that means for him, his partners, and his team moving forward. He shares how he stays balanced and grounded, while also pushing forward and continuing to evolve as a chef. We cannot wait to see how Charlie continues to make an impact in NY and around the world as his platform grows.   For more info on Clover Hill: https://www.cloverhillbk.com     Follow Charlie and Clover Hill on Instagram: https://www.instagram.com/chuckgood/?hl=en https://www.instagram.com/cloverhillbk/?hl=en     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Read Gabriel's recent LinkedIn artcile: https://www.linkedin.com/pulse/playa-viva-design-culture-wellness-yes-food-gabriel-ornelas/?trackingId=Up0neKK5SgODudXglUKerQ%3D%3D     Lets work together! Get in contact: www.gabrielornelas.com  

“Fill your life with adventures, not things. Have stories to tell, not stuff to show.” - Unknown  This quote really embodies how Luis Vargas lives his life and runs his business. Luis is one of the worlds premier experiential travel executives and thought leaders. He is Founder and CEO of Modern Adventure, a certified b-corp, climate neutral and award winning travel company based in Portland, Oregon.  Luis and the Modern Adventure team, as they say, are purveyors of joy, and believe that travel can be a force for good in the world, but also how we travel matters. Luis and his team go through a great deal of effort to not just ensure travel clients are satisfied, but also the impact they leave on the local destinations are positive and majority of the money stays within the country.  In 2017 Luis delivered his TEdx talk entitled “Travel more, buy less” where essentially he is encouraging us all to invest in experiences not more stuff, a talk which has since garnered over 1.7M views and growing.  He discusses how travel has shaped his journey and development as a man, a father, a husband and CEO. We explore how his company, Modern Adventure focuses on culinary and chef talent as an integral component of many of the travel experiences they develop. And now as a company, they are moving even deeper into this space, with the recently launched new division, Paragon by Modern Adventure, a collection of the worlds premier culinary, creative and cultural travel experiences.  Clients can experience the best in travel coupled with top tier iconic talent being their guides. A recent, Paragon partnership is with Kyle Cannaughton. Kyle is the Owner/Chef of SingleThread a 3-Michelin star and World’s 50 Best Restaurant in Healdsburg Ca. For example, this program gives clients the opportunity to book an exclusive travel experience to Japan or explore California Wine Country intimately with Kyle. We also touch on some travel trends and what to expect in 2023. Happy Holidays and enjoy!   For more info on Modern Adventure:  https://modernadventure.com     Follow Modern Adventure on Instagram: https://www.instagram.com/modernadventurists/     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC   Lets work together! Get in contact: www.gabrielornelas.com  

Did you know, coffee consumption in the United States rose by 14% from January 2021 through January 2022, according to the National Coffee Association? And demand for top-quality coffee like organic and fair-trade is on a roll in every region of the world.   Coffee was an important part of my early life for many years, but not for the reasons you may think. I wasn’t a consumer, or even the passionate consumer I am today until 2011. From 2002 - 2009 I was a barista at Starbucks, but never drank coffee. At that time, I was just deeply passionate about coffee culture, and how this ritual was impacting people lives. I was so happy to be apart of this 2nd wave, bringing joy into peoples mornings and creating community. It wasn’t until I moved to Venice that I became a consumer and in large part I have to thank Groundwork Coffee for that. I’m just happy my entry point into the category as a consumer was with such a premium, organic and great brand.   I recently met Eddy Cola, CEO of Groundwork Coffee Co at a restaurant in Venice. Being as Groundwork was a catalyst for my early entry point into coffee, I was excited to chat with him. Eddy, is a fascinating person and entrepreneur originally from Montreal Canada. His career started in music, both as a musician and talent mamanger and then developed into a management role at his family business, a beef processing company. He joined Groundwork in 2011, and has been on a mission to build this organically gown, fair-traded coffee brand into the 10 retail cafes, two roasters, a brewery (for cold brew/nitro) and the national network of distribution, it is at today.   In this epiosde, Eddy highlights how Groundwork recently celebrated 3 decades in business and went through a recent rebranding. He discusses his guiding principles of conscious capitalizism and how he leads Groundwork into the future as the category and competition continues to grow.   For On The Pass listeners, Eddy and the team are offering 20% off orders made through their website with the code ONTHEPASS20. Get your coffee supply up for the holidays and take advantage of this generous offer.    For more info on Groundwork Coffee Co: https://www.groundworkcoffee.com     Follow Groundwork Coffee on Instagram: https://www.instagram.com/groundworkcoffee/?hl=en     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Gabriel's Article - Old Road Rum Co: A Brand, A History, A Mission (St. Kitts and Nevis): https://www.linkedin.com/pulse/old-road-rum-co-brand-history-mission-gabriel-ornelas/?trackingId=     Lets work together! Get in contact: www.gabrielornelas.com