The story of our next guests starts with the late Jess Jackson, a monumental visionary and entrepreneur who built a wine empire around Kendall-Jackson Vintner’s Reserve Chardonnay — catapulting him into the category as one of northern California's most recognizable self-made billionaires.    In the late 1990’s, Mr. Jackson asked Pierre Seillan, a Bordeaux winemaker from France to come to Sonoma, CA to help him realize his dream of creating one of the best wines in the world. Together, they created Vérité wines and subsequently has become one of Sonoma's elite wineries. Today, Vérité is lead by Mr. Jackson's son Chris Jackson, and Pierre's daughter Hélène Seillan, as Assistant Vigneron. Together the two are slated with the responsibility to take Vérité to new heights, having true liberty to blend and curate an exceptional product that reflects Sonoma County.    Listen now as they discuss the beauty of Sonoma County, their respect and admiration for their fathers and the future of this great brand.    Follow Vérité on Instagram: https://bit.ly/3xWJuWahttps://www.instagram.com/veritewines/?hl=en   For more info on Vérité: https://www.veritewines.com     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

What is West African food? You probably didn’t think of traditional Fulani cooking or Fonio, millet, and dawadawa which are a few of the grains, seeds, and locust beans that make up the traditional Fulani diet.    Our next guest, helping us kick off Season 3 of On The Pass is chef Fatmata Binta, the mastermind behind the international nomadic restaurant Dine on a Mat, a 5-course Nomadic Dining Experience and  Founder of the Fulani Kitchen Foundation.   Fatmata, who comes from the African nomadic Fulani tribe, has dedicated her career to educate the world on the Fulani way of life and its culture.   In this episode we explore the diaspora of West African cuisine and how chef Binta incorporates ancient recipes that have been passed down through generations.   We also hear stories about Dine on a Mat’s guests. Her food she says is “for the adventurous diner,” while explaining delicacies such as cows tongue or goats testicles never go to waste with the Fulani people.   This episode sheds light on the beautiful Fulani culture and the ways we can learn from their sustainable lifestyle.    Follow Chef Binta on Instagram: https://www.instagram.com/chef_binta/?hl=en   For more information on Fulani Kitchen Foundation:  https://fulanitestkitchen.com     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Cultures around the world have been eating sea kelp for centuries, but in some places like America, the concept is quite new. Our next guest in the Hot Spot series is Courtney Boyd Myers, the co-founder and CEO of natural food startup Akua. Her company is known for making delicious and nutritious food products from kelp such as its fan favorite the Kelp burger with a mission to feed the planet sustainability while restoring the health of oceans. Unlike a lot of food tech products, the kelp burger is naturally dense nutrients like Vitamins A, B6, E, K, as well as Zinc, Calcium, Folate, Potassium, & Iron. Listen to this episode as we find out Courtney’s personal driving factor to starting Akua, what tough lessons presented themselves along the way as a first time entrepreneur, and what we can expect from Akua’s future innovations.     For more info on Akua: https://bit.ly/3kORXGz   Follow Akua on Instagram: https://bit.ly/3Dq4VBT     Follow Courtney on Instagram: https://bit.ly/3kOpMYt     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

There are only four ingredients needed to produce whiskey, and yet there are endless possibilities that can be expressed. Some put an emphasis on the water while others others focus on the wood with their own specific maturation philosophy, yet few really focus on the quality of whiskey's key ingredient: barley.   Majority of whiskey today is produced with commodity barley, but our next guest Matt Hofmann is looking to change this ecosystem by focusing on regionally-grown and shortening the distance between distiller and farmer.   Matt is Co-Founder and Master Distiller of Westland Distillery, the makers of an award-winning line of American Single Malt Whiskey. Matt is deeply passionate and knowledgeable and it's no surprise he was awarded in 2015 Whiskey of the Year by the American Distilling Institute, and in 2018, Whisky Magazine named him Master Distiller/Blender of the Year.   Matt takes us on journey through the Pacific Northwest and shares why this region is so important and how it reflects in his products. He also talks about the need for reconnecting the industry to agriculture, and Westland’s commitment to local farmers through barley sustainability initiatives such as The Bread Lab, in partnership with Washington State University.   Listen to this episode and get inspired by a passionate entrepreneur paving his own path in the whiskey space.   For more information on Westland Distillery: https://bit.ly/3GPi75c   Follow Westland on Instagram: https://bit.ly/3GPQlWj   Follow Matthew Hofmann on Instagram: https://bit.ly/3nXEXiN     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

In the last decade with the rise of social media and our abilities to document every detail of our lives, the word experience has become synonymous with our generation. It's been said that consumers today care more about experiences than possessions which is why brands have had to evolve the way they interact with their customers. From store pop-ups to brand themed restaurants, companies are leaning into that word by creating memorable activations that change the way they connect to their customers. Our next guest is Christian Lachel, an experiential strategy & design expert and Chief Creative Officer of BRC Imagination Arts, a global experience production company founded in 1981. For the past 40 years BRC has worked with some of the world's biggest brands like General Motors, Brown-Forman, NASA, Pernod Ricard, Walt Disney, Ford and Coca Cola to name a few. Some of their more recent experiences include the World Food Center in the Netherlands, Rock & Roll Hall of Fame Museum in Ohio, Jameson Distillery Bow St. in Dublin, and Johnnie Walker Distillery in Scotland. As CCO, Christian has devoted his career in creating sensory interactions. Whether he's doing it for whiskey lovers in the whiskey drinking capital of the world or beer drinkers in Amsterdam, he is a wealth of knowledge when it comes bridging the gap between ideas and reality. Listen to this episode as we talk about his most recent projects, his personal creative process, and how to create meaningful yet unique touch points for different audiences.   Use code TAOP10 for 10% off Perrier-Jouet: https://bit.ly/3ptPC6S     For More info on BRC Imagination Arts: https://bit.ly/3pmiWfy     Follow BRC on Instagram: https://bit.ly/3AX3qch   Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

For this addition of our Rising Talent series on On The Pass, Gabriel Ornelas chats with Andy Kadin, a Rising Talent 2019 Finalist. Andy is the owner and baker behind Bub and Grandma's, one of LA’s most beloved bread. What launched in 2014 as a small and humble business, after leaving behind an advertising career,  has now evolved into a wholesale bakery with over 150 customers around LA, many of which are some of the city's most well known restaurants. Andy shares how he got his start, the evolution of Bub & Grandma’s incredible growth, and his upcoming sandwich shop which has been years in the making.    About Rising Talent Series The Rising Talent series on On The Pass coincides in conjunction with The Art of Plating Rising Talent 2021 program. This series highlights some of the emerging individuals on the list who are are all making an impact on our industry. Rising Talent 2021 Finalists will be announced on  Monday, October 25, 2021.      For Info on Bub and Grandma's: https://bit.ly/3lfM9Xj     Follow Bub and Grandma's on Instagram: https://bit.ly/3AgJJM8     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Imagine walking into a bustling restaurant filled with intoxicating energy. The awards hanging on the walls, food is hitting the table, the wine is flowing, the music is setting the mood, and you even spot a celebrity face or two in the corner booth. When that picture is painted, it's not hard to see why restaurants get romanticized. Yet, what is usually hidden behind the curtains is often the turmoil of day to day operations and the sad reality of how many perceived successful restaurants can barely pay the light bill.      Our next guest, restaurateur Simon Kim, personally knows what it's like to be in that position. Before opening New York's first Michelin starred Korean steakhouse, Cote with a newly opened 2nd outpost in Miami, Simon had to deal with failure. In today's conversation, we dive into his formative teenage years having to adapt in America as an immigrant and what it was like to run his former restaurant Piora, a bustling Michelin starred restaurant that could not financially sustain itself.     He shares with us the valuable lessons he's learned through that experience and how he's evolved into the restaurateur he is today as the owner of Gracious Hospitality Management. We talk about his philosophy on growing the business with the right team and the right financial goals.     This episode is a must listen. It’s an honest conversation about turning failure into wisdom and resiliency.     Use code TAOP10 for 10% off Perrier-Jouet: https://bit.ly/3ptPC6S     For more info on Cote: https://bit.ly/3uuCwH9     Follow Simon on Instagram: https://bit.ly/3mbcEw5   Info on Cote Wine Club: https://bit.ly/3ulOdzZ     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

It's no surprise that being a chef is challenging — the commitment, hours, and lack of sleep that all strains relationships. Now add the layer of being a South American female in what has been a predominately white male environment which has made it even harder to get ahead. This has been chef Victoria Blamey’s experience over the past 17+ years.     In reference to Victoria in Episode 31, chef Dan Barber said, “anyone who’s had her experience, any man who’s accomplished what she’s accomplished, would be at the top ranks of the profession.”     Born in Santiago, Chile, Victoria has worked all over the world in some of the best fine dining establishments. She's cut her teeth at restaurants like The Vineyard at Stockcross, Interlude in Melbourne, Mugaritz in San Sebastian, Atera in NYC, and many others before becoming the Executive chef of legacy restaurants like Chumley's and Gotham Bar & Grill.   In today's episode, Victoria shares what’s it like to finally break out of the constraints that's held her back from fully expressing herself. We talk about her recent residency at Stone Barnes, her residency at Fulgurances in Brooklyn, and her hope for the future.      For more information on Gaggenau: https://bit.ly/3AcIaiD Follow Gaggenau on Instagram: https://bit.ly/2VeMPCb     For more info on Victoria Blamey: https://bit.ly/3k2JMFw     Follow Victoria on Instagram: https://bit.ly/3k3vHYg     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

On this latest edition of the Hot Spot series, Gabriel Ornelas chats with Santiago Lastra, Chef and Co-Owner of Kol restaurant and Kol Mezcaleria in London. Santiago —who is originally from Mexico —was recently named GQ Food and Drink Award's Best Chef 2021.   Santiago humbly talks to us about working on Rene Redzepi’s Noma Tulum pop-up, one of the most globally recognized pop-ups of all time, and what he learned through that experience which allowed him to explore Mexico's rich culinary history and deepen his relationship to ingredients and techniques from local indigenous communities.    We also talk about how his journey took him across the world to London to create a restaurant that is somehow both deeply Mexican and British at the same time. Santiago gives us an in-depth look at the restaurant where he marries Mexican cuisine with local and fresh British produce, the Mezcaleria, and the Mexican spirits and cocktails they are offering.      For more information on Gaggenau: https://bit.ly/3AcIaiD     Follow Gaggenau on Instagram: https://bit.ly/2VeMPCb   For more info on Kol & Santiago: https://bit.ly/3lwj8aq     Follow Santiago on Instagram: https://bit.ly/3rPQ3I4     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Launching today is our new series Rising Talent on On The Pass in conjunction with The Art of Plating Rising Talent 2021 program. This series highlights some of the emerging individuals on the list who are are all making an impact on our industry.    To kick off our first episode of this series, Gabriel Ornelas chats with Jenny Dorsey, an On The Rise awardee on the 2019 Rising Talent list. Jenny is a Chef, writer, artist, and activist who fuses interdisciplinary storytelling with food as medium to explore topics like income inequality, social issues, and racial injustices.   In this episode, Jenny discusses a recent tool kit she published through Studio Atao, a 501c3 non profit she founded. The tool kit guides entrepreneurs and companies on implementing systemic changes towards equitable representation in food media. You can find info on the tool kit in the show notes below, we highly recommend you check it out.     Use code TAOP10 for 10% off Perrier-Jouet Champagnes: https://bit.ly/3ofbDCW     For more info on Jenny Dorsey: https://bit.ly/3wO8M7G     Follow Jenny on Instagram: https://bit.ly/3xWJuWa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com