Beaches, caipirinhas, açaí, and the Amazon are probably just a few things that come to mind when Brazil is mentioned, but there is so much more to this diverse nation than our preconceptions.   Being Latin America's largest country, it's layered with both international and indigenous influences, history, experiences and cuisine across its different regions.     In this episode, we learn about Curitiba through today's guest Manoella “Manu" Buffara, chef-owner of Manu, a restaurant that has singlehandedly put this city on the map and exposed food lovers to its culinary scene.   Curitiba, located in the southern part of Brazil, is most sought after for its agricultural biodiversity and farming lands -- something Manu is deeply integrated in.     Manu has become known around the globe as a figure that leads by example with her work. Not only has she created a sustainable ecosystem in her restaurant through responsibly sourced products, she's dedicated her time to create farming programs that educate local underserved communities.     We talk about her work installing over 4,000 beehives in the region, transformed 89 abandoned sites into urban gardens, and her support of local artisans.     In addition, she gives us a glimpse into her 2nd restaurant Ella which is slated to open mid 2022 in Chelsea, NY.     For more info on Manu:   http://www.restaurantemanu.com.br/us-en/menu-us-en/       Follow Manu Buffara on Instagram:   https://www.instagram.com/manubuffara/     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   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  

When you’re innovating in a category, there is no clear roadmap––you have to pave your own path. This week’s guest did just that and focused on creating a brand, building community and tapping into the deep social connection that we all so desperately crave. On this episode of the Hot Spot series, Gabriel Ornelas chats with Jen Batchelor, Co-founder and CEO of Kin Euphorics, functional non-alcoholic adult beverages made with adaptogens, nootropics and botanicals. Each of their mood-boosting blends were developed to uplift, balance and create joy.    Jen launched the company in 2018, and since then it has developed a cult-like following among the sober curious and those simply looking to re-examine their relationship with the ritual of drinking. One thing drinking for centuries has gotten right is it brings people together; creating community and fostering memorable experiences. Jen and her team have taken a special focus on developing and building the Kin community, with social connection at its core. Even during the pandemic, they challenged themselves to create social moments and experiences where people could connect, express themselves and find a bit of joy in what was a dark and uncertain time for many.    Join us on a journey into the world of Kin Euphorics. Their drink lineup includes a handful of staples: High Rhode (Kin’s version of an aperitif), Dream Light (Kin’s version of a nightcap), Kin Spritz (Kin’s bestselling blend) and Lightwave (their newest launch). The attention to detail on the ingredients used and the science behind these products is fascinating. Enjoy!   For more info on Kin Euphorics: https://www.kineuphorics.com   Follow Kin Euphorics on Instagram: https://www.instagram.com/kineuphorics/   Follow Jen on Instagram: https://www.instagram.com/jenofkin/?hl=en     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   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  

How do spirits brands create memorable experiences and build a loyal following? Veteran spirits executive Robert Furniss Roe believes it comes down to the few fundamental principles of authenticity, differentiation, flavor and building brands with a certain humanity behind them.   Having been the former President and Regional CEO at Bacardi Limited, he follows those principles through to Samson & Surrey, a boutique spirits house he Co-founded whose portfolio of brands includes Bluecoat American Dry Gin, Vago Mezcal, FEW Whiskies, Ocho Tequila, Brenne, and small batch bourbon Widow Jane.    He shares his journey and valuable insight into creating and maintaining a beverage brand in today’s competitive market.   For more info on Samson & Surrey: https://samsonandsurrey.com     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   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  

From the dense city life of CDMX to tranquil sands of Cabo, Mexico has become one of the top travel destinations in the world, yet so much of it has been undiscovered. In this conversation, legendary hotelier Carlos Couturier, Co-founder and Managing Partner of Grupo Habita, a boutique hotel group with destinations across Latin America, passionately takes us on a journey through Mexico through his eyes as a hotel developer.   Over the last two decades Carlos and his partners have been credited with invigorating destinations throughout Mexico with art, design, architecture, culinary, and of course exceptional hospitality.   He shares his approach to developing in unique neighborhoods and regions, the importance of finding your tribe, and learning to let the guests give life to a hotel's personality. We also dive into his most recent hotel project Baja Club in La Paz, a place he considers one of Mexico's best kept secret.   For more info on Grupo Habita: https://www.grupohabita.mx   Follow Grupo Habita on Instagram: https://www.instagram.com/grupohabita/?hl=en   Baja Club, La Paz: https://www.bajaclubhotel.com     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   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  

Having kids changes your life and for our next guest it was the catalyst to better understand food and nutrition, which - like a true entrepreneur - led him to the launch of a new venture. On this episode of the Hot Spot series, Gabriel Ornelas chats with Jacob Pechenik, Co-founder and CEO of Lettuce Grow, an outdoor and indoor hydroponic growing system that allows it’s users to grow their own fresh food such as veggies, herbs, leafy greens, and fruits at home without pesticides and with 95 percent less water than traditional gardening.   Before coming onto the show, Jacob expressed his passion and interest in Mezcal, so it was only appropriate to host him at the On The Pass studio for this chat while sipping some artisanal mezcal Gabriel recently brought back from his trip to Oaxaca, Mexico.   Jacob shares how having kids was his catalyst for healthy eating and how a farm he helped start in Austin, Texas propelled the creation of Lettuce Grow and the beloved Farmstand product. Not only is The Farmstand producing delicious fruits and veggies at home, but it's an educational tool helping families reconnect with their food. Jacob's hope is his product helps create a deeper appreciation and better decision making around food.    For more info on Lettuce Grow: https://www.lettucegrow.com   Follow Lettuce Grow on Instagram: https://www.instagram.com/lettucegrow/     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   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  

Can chefs step up and takeover our broken food system? Chef Dan Barber thinks they can and should. Dan is the Co-owner of Blue Hill and Blue Hill at Stone Barns, author of The New York Times Bestseller "The Third Plate", and Co-Founder of Row 7 Seeds, a company developing and exploring new varieties of vegetables and grains.   We dissect today’s broken food system and take a deeper look at the current state of our farms, how the seeds today have been modified for high yield rather than grown for nutrition, and how his company Row 7 Seeds is looking to combat that by breeding organic seeds that result in maximum nutrition and flavor.   Dan is someone who is deeply committed to the concept that better ingredients means better health for ourselves and for our lands. He also is adamant that chefs can be the vehicle to help change our world. Honest, open, and quite the conversationalist, this episode is not to be missed.   This episode was brought to you by Perrier-Jouët as part of our series to bring sustainability inspired content in celebration of Earth Day. We love their holistic approach to becoming a more sustainable Champagne House, not only in the vineyard but also in production. Perrier-Jouët has reduced their carbon footprint by 55% since 2009, and recently launched the Ecobox, a fully recyclable and sustainably sourced gifting solution made of 100% natural fiber, inspired by the chalky soils of Champagne. Join us in making eco conscious choices and enjoy 15% off the non-vintage Perrier-Jouët Blanc de Blancs EcoBox with code TAOP15 until April 30th.  Enjoy, and please drink responsibly.   For more information on Dan Barber and Blue Hill Farm: https://www.bluehillfarm.com   Follow Dan on Instagram: https://www.instagram.com/chefdanbarber/?hl=en     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en     Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   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  

Can healthy soil save our planet? The short answer is Yes. The long answer is we radically have to rethink how we cultivate and giveback to our farm lands. Our next guest, Anthony Myint, Co-Founder of Mission Chinese Food SF and Zero Foodprint (ZFP), a nonprofit organization building a renewable food system rooted in healthy soil, is taking action to be apart of the daunting solution to a better future. Anthony is the 2019 winner of Basque Culinary World prize and 2020 James Beard Humanitarian Of The Year award winner. This is an eye opening conversation around where we are today with climate change, getting to the core of the effects from conventional farming, and how the solution to climate change is in healthy soil.   Soils have become one of the most vulnerable resources in the world from the effects of biodiversity loss due to the heavy use of chemicals like fertilizers and pesticides. Carbon farming or Regenerative Farming on the other hand restores soil biology, naturally pulling tons of carbon out of the atmosphere to bring soil back to life and replenishing its nutrients. Taking this into consideration, ZFP is a platform that engages key players in the food system such as chefs, restaurants, and food companies to participate by adding a few cents per meal to help farmers implement carbon farming projects through grant programs. ZFP members are funding regenerative agriculture projects in CA and CO, and will begin in the Northeastern US later this year, as well as international collaborations in Asia and Europe. This episode was brought to you by Perrier-Jouët as part of our series to bring sustainability inspired content in celebration of Earth Day. We love their holistic approach to becoming a more sustainable Champagne House, not only in the vineyard but also in production. Perrier-Jouët has reduced their carbon footprint by 55% since 2009, and recently launched the Ecobox, a fully recyclable and sustainably sourced gifting solution made of 100% natural fiber, inspired by the chalky soils of Champagne. Join us in making eco conscious choices and enjoy 15% off the non-vintage Perrier-Jouett Blanc de Blancs Ecobox with code TAOP15 until April 30th.  Enjoy, and please drink responsibly.   For more info on Zero Foodprint: https://www.zerofoodprint.org   Follow ZFP on Instagram: https://www.instagram.com/zerofoodprint/     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en     Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     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  

Breaking barriers and expectations while staying authentic to one’s vision despite the world's exterior pressures is a way of life for our next guests.  On this episode of the “Hot Spot” series, Gabriel Ornelas chats with chef Jeremy Chan and Ire Hassan-Odukale, the creative and business minds behind Ikoyi, a London based restaurant in St James Market. Having no real prior restaurant experience, within a year of jumping onto the scene Ikoyi was awarded a 1 Michelin star along with other numerous  accolades.  Jeremy who is Chinese-Canadian and Ire who is Nigerian, marry inspiration from West Africa and other parts of the world with quality seasonal British produce. Today, Ikoyi has become their creative haven to explore unique flavors, ideas and serve up delicious mind-bending food. Jeremy and Ire discuss how their friendship and partnership has evolved over the years and how they support each other by leaning into each others respective strengths. We talk about their evolving menu, where they began and where they are today, and what guests can look forward to as Ikoyi begins to open back up post pandemic. This episode is about two friends on a journey to find their own identity through a restaurant they call home. For more info on Ikoyi: https://ikoyilondon.com   Follow Ikoyi on Instagram: https://www.instagram.com/ikoyi_london/   Follow Jeremy Chan on Instagram: https://www.instagram.com/jeremychanikoyi/?hl=en     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en     Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     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  

Our guest this episode is Brian Canlis, someone who along with his family has had a reputation for setting the bar for hospitality through their 70 year old restaurant Canlis, a Seattle institution created by his grandfather Peter Canlis. Since the 1950’s, the restaurant has won multiple awards including their most recent James Beard award for Outstanding Hospitality. Today, Brian and his brother Mark are at the helm of Canlis. Bringing a fresh perspective, they’ve made changes to keep the restaurant evolving and in the last year they’ve steered the restaurant through the pandemic with quick start-up like pivots from turning the restaurant from a fine dining institution to a burger joint, among many other concepts. It's not every day you get to connect and learn from a 3rd generation family restaurant owner. Many times, generational owners take on a huge responsibility to upkeep the legacy and standards of their restaurant while simultaneously working hard to stay relevant. Brian shares his approach to evolving as a brand, his leadership style,  and some valuable lessons from his parents. This is an eye-opening episode on how leading and learning with vulnerability is absolutely a strength rather than a weakness. Enjoy! For more information on Canlis: https://canlis.com   Follow Canlis on Instagram:  https://www.instagram.com/canlisrestaurant/     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en     Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     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      

You don’t have to be in the food-tech space to know there is a lot going on. A simple google search will send you down an endless labyrinth of information overload. You’ve probably heard of companies like, Impossible foods and Beyond Meat, who have raised millions, grown significantly, and can now be found at many local grocery stores and mainstream restaurants.  There’s a whole host of other brands, technologies, and innovations that are being developed such as eggs made of mung beans or protein from fungi, for example. Wanting to learn more, Gabriel talks to our next guest, Larissa Zimberoff, a freelance journalist, who specializes in covering the convergence of food, tech and business. Larissa’s work has appeared in the New York Times, Wall Street Journal, Bloomberg, Businessweek, and many others.  Driven by her personal health journey to better understand and navigate the universe of food and technology, Larissa’s expert research can be explored in her new upcoming book, Technically Food. In this conversation, she is a wealth of knowledge into the diverse and sometimes complex universe of food tech and plant based proteins. More importantly, we ask the fundamental questions: will these innovations become a part of our everyday diet and is it even good for our health?   For more info on Larissa Zimberoff:   https://larissazimberoff.com       Pre-order her book, Technically Food:   https://larissazimberoff.com/book       Follow Larissa on Instagram:   https://www.instagram.com/technically.food/     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en     Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     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