In this episode of Flavors Unknown, I sit down with Chef Mario Pagán at his restaurant La Central in San Juan, Puerto Rico. Chef Pagán is a visionary in Puerto Rican cuisine, blending French techniques with bold, local flavors in what he calls the “Nueva Mesa Boricua” philosophy. With a restaurant portfolio that includes Mario Pagán, La Central, and Raya by Mario Pagán in Puerto Rico, along with Chayote in Winter Park, Florida, his culinary influence is far-reaching.

Chef Pagán shares his deep respect for food, tradition, and his team, as well as his belief in letting Puerto Rican dishes evolve while preserving their cultural heritage. From his late-night bursts of creativity to his admiration for the women in his life who inspired his love of cooking, Mario offers a heartfelt and insightful look into his world.

You’ll also hear about his experiences transitioning from architecture to culinary arts, his take on the global standing of Puerto Rican cuisine, and his mission to highlight the island’s rich culinary diversity.

What you’ll learn from Chef Mario Pagán

• Nueva Mesa Boricua Defined (3:24)
• The history and variations of mofongo across the Caribbean (4:26)
• Local reactions to modernizing traditional dishes (6:01)
• Balancing tradition and evolution in Puerto Rican food (7:17)
• Breaking stereotypes about Puerto Rican cuisine (8:09)
• Tips on experiencing Puerto Rico’s culinary diversity (13:07)
• Insights into Mario Pagán’s restaurant empire (14:05)
• How he adapts Puerto Rican flavors for American diners (17:58)
• Early culinary inspirations and memories (20:11)
• The role of sofrito in Puerto Rican cooking (22:34)
• Switching career paths from architecture to cooking (24:30)
• His time at Johnson & Wales Culinary School (27:02)
• Connection to the legacy of Chayote restaurant (30:28)
• Mentorship under the legendary Alfredo Ayala (31:37)
• Respecting food and fostering teamwork (33:19)
• Creative breakthroughs at 4 a.m. (35:15)
• Alternative paths Mario Pagán might have taken (38:14)
• How architecture influences his approach to food (39:14)
• Collaborating with local purveyors post-hurricane (42:11)
• Navigating challenges in local sourcing after hurricanes (44:34)
• Mario’s vision for Puerto Rican cuisine on a global scale (45:09)
• Where to find the best Puerto Rican specialties (47:20)
• His guilty pleasure foods (49:12)
• Kitchen pet peeves (49:45)
• The most essential ingredient in Puerto Rican cooking (50:20)
• Dream collaborations in the culinary world (54:39)
• The importance of family and strong employee relationships (58:39)

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Notable Quotes from Chef Mario Pagán

• “You need to be humble. Your ego can kill you in this business. Respecting food, not letting your ego drive you, and keeping your feet on the ground is really important.”
• “If I don’t create, I’m dead.”
• “I breathe it, live it, and love it. Every day I walk into my restaurants, it’s a privilege.”
• “Food is art. The similarities between food and architecture—layering, balancing, structure, color—are striking.”
• “I owe everything to the women in my life—my grandmothers, my aunts, my mom. For us in Puerto Rico, being in the kitchen is about creating memories together.”
• “We are as warm as our food.”
• “Money kills. First, you need to love yourself, love your food, and then the people will come.”
• “Mofongo… it’s a fight between the Dominican Republic and Puerto Rico, but Puerto Rico does it better. Of course, I love my Dominican and Cuban brothers and sisters, but I believe we do it best.”

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Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin

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Restaurant Mario Pagán

La Central

Chayote Bario Kitchen

Today’s episode is a special one! I’m joined by five exceptional chefs shaping the Charleston Food Scene:

• Chef Shuai Wang of King BBQ, blending Chinese barbecue traditions with Southern flavors.
• Chef Shaun Brian Sells of CudaCo., elevating sustainable seafood with creative coastal cuisine.
• Pastry Chef Annie Coleman of Flora and Fauna, combining artistry and innovation in desserts and baked goods.
• Chef Alec Gropman of Bodega, redefining breakfast sandwiches with a fusion of New York roots and Charleston charm.
• Chef Nathan Hedlund of Da Toscano Porchetta Shop, showcasing the bold, comforting flavors of Tuscan street food.

This engaging panel interview was recorded during the StarChefs Rising Stars event in Charleston, South Carolina.

Together, we explore the unique influence of Charleston’s low-country cuisine and how these chefs are transforming it with their creativity and vision. You’ll hear insights into their commitment to local sourcing, the challenges of sustainability, and how they’re weaving global influences into the fabric of Charleston’s food culture. Whether you’re a culinary professional or a passionate foodie, this episode is packed with inspiration and stories from some of Charleston’s finest culinary minds.

What you’ll learn from this panel discussion about the Charleston Food Scene

• Meet today’s Five Charleston Chefs and learn about their restaurants (2:21)
• Perspectives on the evolving Charleston food scene (3:53)
• Changes to Charleston’s culinary landscape over the years (5:16)
• The camaraderie and collaboration among Charleston chefs (6:26)
• The unique contributions of Gullah Geechee food culture (10:23)
• Preserving the ideals of low-country cooking (12:47)
• Introducing new and innovative cuisines to Charleston diners (13:34)
• Educating diners through storytelling and food culture (15:26)
• How Bodega thrived during the pandemic (17:17)
• The vision behind Flora & Fauna and its unique offerings (19:13)
• Exploring the French influence in Southern cuisine (20:07)
• The art of Southern biscuits and how they stand apart (20:54)
• Caribbean influences at CudaCo. and their impact on the menu (21:53)
• Sustainability as a cornerstone of the modern culinary industry (25:27)
• The importance of nostalgia in creating memorable dishes (28:06)
• Leveraging the Grow Food List for local inspiration (30:45)
• Innovation and collaboration in the kitchen (34:41)
• Seasonality and adapting to Charleston’s warm climate (38:49)
• The challenges and rewards of supporting local sourcing (41:41)
• Defining the key elements of a truly great dish (42:49)
• Must-try foods for tourists visiting Charleston and discovering the Charleston Food Scene (46:45)
• Tips for ensuring you’re eating authentic local seafood (51:00)
• Infusing Charleston traditions into global culinary concepts (54:12)
• Foraging in the low-country landscape (54:50)
• The intersection of technology and food (57:12)
• Problem-solving in the kitchen: refining and perfecting dishes (1:01:14)
• Addressing challenges in back-of-house operations (1:04:20)
• Exciting trends shaping Charleston’s kitchens today (1:07:48)
• The growing trend of chef-branded merchandise in Charleston (1:11:25)

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with other panel discussion with chefs

Don’t miss out on the chance to hear from talented chefs from across the country.

Panel Discussion Boston

Panel Discussion LA

Panel Discussion Philadelphia

Panel Discussion Austin

Panel Discussion Providence, RI

Panel Discussion Portland, OR

Panel Discussion New York

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin

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Chef Shuai Wang

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Chef Shaun Brian 

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Chef Annie Coleman

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Bodega

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Porchetta Shop

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Links mentioned in this episode – Charleston Food Scene

King BBQ

CudaCo

Flora and Fauna

Bodega

Da Toscano Porchetta Shop

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TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

In this episode of Flavors Unknown, I sit down with the extraordinary Alexander Smalls—Harlem-based chef, opera singer, storyteller, and James Beard Award-winning author. Alexander recently released his latest book, The Contemporary African Kitchen, a celebration of African culinary traditions and the chefs shaping its future.

Recorded in the intimate setting of Alexander’s Harlem apartment, we explore the photo-lined hallway that pays homage to his South Carolina roots. Our conversation is a deep dive into the intersection of music, food, and identity, with Alexander sharing how his Gullah Geechee upbringing shaped his approach to bringing the vibrant, often-overlooked flavors of Africa to fine dining tables around the world.

From his early days performing opera to becoming a culinary ambassador of the African diaspora, Alexander Smalls reflects on the personal stories, cultural connections, and bold ideas that drive his work.

What you’ll learn from Alexander Smalls

• Misconceptions about African cuisine – 3:45
• What makes African food unique – 4:49
• The overlooked respect for African cuisine – 6:09
• Writing The Contemporary African Kitchen with his Ghanaian co-author – 8:14
• Resistance from other African chefs – 11:33
• Connecting regional flavors and ingredients – 13:21
• Colonialism’s influence on food – 17:15
• Music, family, and food in his South Carolina home – 18:42
• The role of Alexander Smalls uncle and Gullah Geechee roots – 19:40
• Standing out in his Southern community – 20:50
• Visiting West Africa and connecting with his grandfather’s spirit – 23:40
• Learning the art of entertaining – 24:48
• Championing African food’s rightful place in fine dining – 25:46
• Elevating African dishes through French techniques – 27:36
• African cuisine vs. Southern soul food – 28:39
• Filling the gap for upscale African restaurants – 30:27
• Alexander Smalls unexpected opera talent as a child – 32:44
• Helping integrate the school system – 35:10
• Why Alexander Smalls left music professionally – 36:25
• World travels through music – 37:55
• Honoring Negro spirituals through a passion project – 40:11
• Launching his restaurant vision – 42:40
• Training in European kitchens – 44:00
• His best-selling plate from the early days – 45:15
• The “shoebox lunch” tribute – 47:40
• Creating America’s first black-owned Best New Restaurant – 49:00
• African origins of a popular dish – 49:57
• Reflections on Menton’s concept – 52:22
• A pandemic project and a surprising Dubai connection – 53:22
• Telling his childhood story through food – 56:02
• Harlem’s vibrant food scene – 58:02
• His guilty pleasure food – 1:00:35
• Dishes Alexander Smalls cooks for friends – 1:01:54
• The pie that reminds him of childhood – 1:02:32
• His ‘what if’ career path – 1:03:25

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Overview of My Conversation with Alexander Smalls

• The truth about African cuisine – misconceptions, uniqueness, and the lasting impact of colonialism.
• The art of storytelling through food – how Alexander’s childhood, music career, and global travels shape his approach to cooking.
• Voices of Africa – the collaborative process behind The Contemporary African Kitchen and the surprising resistance he encountered from chefs along the way.
• Cultural connections – the links between West Africa and his family, and how visiting the region grounded his culinary path.
• From music to food – why Alexander transitioned from opera to the kitchen, and how both art forms influence his creativity.
• Elevating African cuisine – redefining African food through the techniques of fine dining and European kitchens.

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin

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Alexander Smalls

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Alexander Smalls

In this episode of Flavors Unknown, we’re thrilled to welcome Chef Dave Beran, a culinary visionary whose remarkable journey spans some of the most iconic restaurants in Chicago and Los Angeles. From his early days at MK, Tru, and the trailblazing Alinea, to creating the critically acclaimed Pasjoli and his newest venture, Seline, Chef Dave Beran has continually redefined what it means to innovate in the kitchen.

Join us as Chef Dave Beran shares the highs and lows of his career, including the lessons learned from working with culinary legends and stepping into the spotlight as a restaurateur. We’ll explore his philosophy of food, his unique approach to storytelling through cuisine, and how his restaurants in Santa Monica are shaping the future of fine dining. Plus, you’ll hear a sweet behind-the-scenes moment as Chef Dave seamlessly balances being a chef, entrepreneur, and father during our recording.

What you’ll learn from Chef Dave Beran

• How Chef Dave Beran’s quirky family food memories shaped his love for cooking (3:49)
• The surprising influence of cigarettes on dishes at Alinea (4:54)
• Chef Dave Beran’s teenage path into the back of the house (6:42)
• The industry event that brought Chef Dave Beran to Chicago (7:54)
• Why he chose experience over culinary school (9:20)
• Chef Dave Beran on hiring challenges and why longevity matters over pedigree (11:25, 13:04)
• Insights from Chef Dave Beran’s time at Alinea (15:10)
• The challenges Chef Dave Beran faced after leaving a legendary restaurant (16:35)
• How anonymity unlocked new creativity for Chef Dave Beran (17:55)
• Chef Dave Beran’s creative evolution after moving to Los Angeles (19:42)
• The inspiration and philosophy behind Seline, his latest Santa Monica restaurant (23:20)
• Chef Dave Beran’s French culinary roots and how he modernizes classic concepts (24:33, 26:03)
• How Chef Dave Beran’s menu designs provide a sense of time and place (22:09)
• The whimsical design and flavors that make Seline stand out (28:46, 30:32, 32:17)
• Chef Dave Beran’s take on originality in a social media-driven world (36:15)
• Lessons from closing Dialogue and growing through challenges (42:28, 44:28)
• Chef Dave Beran’s top spots to eat in Santa Monica (45:46)
• His guilty pleasure sweet and biggest kitchen pet peeve (46:44, 47:30)
• Chef Dave Beran’s favorite ingredients and the chef he dreams of collaborating with (49:01, 50:18)
• The worst advice Chef Dave Beran has heard in the culinary world (51:30)

Why Listen to Chef Dave Beran on Flavors Unknown

Chef Dave Beran’s name is synonymous with innovation, creativity, and pushing boundaries in the culinary world.
Whether you’re a fan of fine dining, French cuisine, or simply love stories of perseverance and growth, this episode offers an intimate look into Chef Dave Beran’s world.
Be sure to listen, subscribe, and share this episode to discover the untold stories behind Chef Dave Beran’s incredible career.
Visit flavorsunknown.com for more episodes featuring culinary legends like Chef Dave Beran.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with the chefs from Los Angeles

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Los Angeles.

Interview with Nancy Silverton

Inside Los Angeles Food Scene: A Panel Discussion

Interview with Chef Suzanne Goin

Conversation with Chef Elizabeth Falkner

Conversation with Coffee Roaster Zayde Naquib

Interview with Chef Tim Hollingsworth

Conversation with Chef Brad Miller – Food Truck Nation

Interview with Chef Alison Trent

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin

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Chef Dave Beran

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Pasjoli

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Seline

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Links mentioned in this episode

Restaurant Pasjoli in Santa Monica

Restaurant Seline in Santa Monica

In this episode of Flavors Unknown, host Emmanuel Laroche dives deep into the world of Chef Andrew Black, a James Beard Award-winning chef whose restaurants are redefining Oklahoma City’s culinary landscape. With three acclaimed establishments—Grey Sweater, Black Walnut, and the newly launched Perle Mesta—Chef Black combines his Jamaican and Indian heritage with a philosophy of storytelling and boundless creativity in every dish.

What you’ll learn from Chef Andrew Black

• A Taste of Roots: Discover how the smells and flavors of Chef Andrew Black’s Jamaican upbringing (3:15) and the traditional Hindi dishes cooked by his grandmother (4:58) planted the seeds of his culinary passion.
• Cultural Fusion: Learn how his family’s rich cultural background shaped his perspective on food and inspired his unique style of blending Caribbean and Indian influences (5:35).
• Back to the Beginning: Chef Andrew Black shares the pivotal moment he knew cooking would be his life’s work (8:24) and the mentorship that guided him early in his career (10:29).
• A Global Palette: Follow Chef Black’s culinary journey across the world and how those experiences led him to Oklahoma City (12:12), a place he now calls home (14:25).
• Crafting Culinary Concepts: Go behind the scenes of his restaurant creations, from the avant-garde tasting menus at Grey Sweater (19:55) to the elegance and nostalgia of Perle Mesta (21:25).
• Food as Storytelling: Hear Chef Andrew Black’s philosophy on using menus to tell a story (27:01), and how he designs dishes that stand alone yet harmonize with the bigger picture.
• The Art of Fine Dining: Chef Andrew Black reflects on the evolution of fine dining (37:56) and the biggest lessons he’s learned along the way (39:11).
  

  Featured Moments:

  • Why Chef Andrew Black doesn’t source ingredients locally and how he curates his menus (25:44).
  • His favorite iconic dish from Grey Sweater (23:59).
  • A food tour through Oklahoma City’s vibrant culinary scene (34:46).
  • Chef Black’s cravings and how they influence his creations (36:01).
  • What it takes to work in his restaurants and the hiring principles he values (37:13, 42:49).
  • The chef he dreams of collaborating with and the advice he believes aspiring chefs should ignore (39:56, 41:18).
•  

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with the chefs discussing Cultural Impact of Food

Don’t miss out on the chance to hear from these talented chefs or culinary experts who discuss the cultural significance of food and its role in identity, much like how Chef Black integrates Jamaican and Indian influences.

Conversation with Chef Arnold Myint

Conversation with Chef Norman Van Aken

Interview with Chef Brad Kilgore

Interview with Chef Shota Nakajima

Panel Discussion SXSW – Immigrant Flavors Reshape America

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin

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Chef Andrew Black

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Grey Sweater restaurant

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Perle Mesta restaurant

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Links mentioned in this episode

Restaurant Grey Sweater

Restaurant Perle Mesta

Restaurant Black Walnut

In this episode of Flavors Unknown, host Emmanuel Laroche sits down with Dinara Kasko, the Ukrainian pastry artist who’s revolutionized the world of baking. Combining her architectural background with a passion for pastry, Dinara creates breathtaking edible sculptures using cutting-edge 3D printing techniques. Her unique approach has earned her international acclaim, inspiring bakers and artists alike.

Dinara shares her incredible journey—from her memories of traditional desserts growing up in Ukraine to her rise to fame as a 3D pastry pioneer. She opens up about how the war in Ukraine forced her to relocate with her family while continuing to innovate and grow her business. You’ll hear how she finds inspiration, manages her creative process, and uses technology like AI to bring her edible designs to life.

What you’ll learn from Baker Dinara Kasko

• Memories of Home: Dinara Kasko reflects on her childhood in Ukraine and the influence of her mom’s cooking. (3:11)
• Traditional Desserts: Discover the classic sweets that shaped Dinara’s early love for baking. (4:54)
• Before Pastry: Her career path as an architect and designer before diving into the world of baking. (10:34)
• First Dessert: The story of the first dessert Dinara Kasko ever made. (7:57)
• The Transition to Pastry: How she turned baking into a full-time career. (8:54)
• A Quick Rise to Fame: When Dinara’s innovative work captured global attention. (11:03)
• Architectural Inspiration: How she merges her design expertise with pastry. (12:42)
• Her 3D Designs: Behind the scenes of her famous molds and intricate creations. (14:53)
• Sharing Creativity: How Dinara inspires others through her work. (17:17)
• Creating Unique Molds: The process of turning inspiration into tangible designs. (18:29)
• AI in Pastry: How technology is expanding her creative possibilities. (20:06)
• Workload Management: Balancing creativity with running a business. (22:43)
• The Impact of War: The challenges of maintaining a business amid conflict. (24:27)
• Leaving Ukraine: Dinara Kasko’s decision to relocate for her family’s safety. (27:13)
• For the Kids: How her children influence her decisions and creativity. (28:22)
• Advice for Bakers: Dinara’s tips for those looking to follow in her footsteps. (30:15)
• Gaining Popularity: Her thoughts on building a brand in the pastry world. (31:09)
• Current Projects: What Dinara is working on next. (32:10)
• Where to Shop: Find Dinara’s molds and designs online. (34:44)
• Rental Challenges: The difficulties of securing space for her work. (35:47)
• Guilty Pleasures: What makes any food irresistible for Dinara. (37:03)
• Favorite Ingredients: Her two go-to items in the kitchen. (38:34)
• Pumpkin Spice Thoughts: Her take on the seasonal craze. (39:37)
• Do What You Love: Dinara’s advice on pursuing passion and creativity. (41:03)

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin

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Baker Dinara Kasko

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Dinara Moulds

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Links mentioned in this episode

Dinara Kasko Moulds

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TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

In today’s episode of Flavors Unknown, I’m delighted to sit down with the iconic Nancy Silverton—Los Angeles-based chef, award-winning baker, restaurateur, and celebrated author. Known for co-founding Pizzeria Mozza, Osteria Mozza, Mozza2Go, and Chi Spacca, Silverton is a James Beard Foundation Award winner for Outstanding Chef, an honor she received in 2014 for her remarkable contributions to the culinary world.

Join us as Nancy reflects on what ignited her passion for the kitchen, her love-at-first-sight experience with cooking, and how she shaped her career path by learning from strong female mentors in California kitchens. We also explore how her yearly retreats to her home in a medieval village in Umbria, Italy, have profoundly influenced her style—both culinary and personal.

 

What you’ll learn from Chef Nancy Silverton

• Discovering her Umbrian sanctuary (3:26) – Nancy shares why her heart returns to Italy every year and the role her charming Italian village plays in her life.
• Savoring Umbrian produce (7:58) – The vibrant, local ingredients from nearby farms that inspire her dishes.
• Cooking for family (10:15) – How her grandchildren’s simple tastes bring joy and keep her connected to family.
• Embracing tradition in Italy (11:50) – Insights into community ovens and her first (and hilarious) pizza party attempt (13:04).
• The essence of travel (17:29) – The two things about travel that continue to inspire her approach to cooking and life.
• New culinary adventures (20:00) – What she’s discovered about the flavors of Marseille and how it informs her cooking style.
• Finding her culinary calling (21:57) – How a college crush inspired her first steps into the world of cooking.
• A California culinary exception (24:57) – Why California kitchens gave her a rare experience in a traditionally male-dominated field.
• Career-defining milestones (27:14) – From Campanile’s inception to her “bread-ucation,” Nancy discusses the challenges and pivotal moments that defined her career.
• Italian roots meet California innovation (32:24) – The story of “Cal-Ital” and how she reimagines classic Italian salads in her unique style.
• Travel and transformation (36:48) – How travel, especially in Italy, continues to shape her culinary expression.
• Her latest book, The Cookie That Changed My Life (42:37) – Inspiration behind the book, the “life-changing” cookie, and reflections on her writing journey.
• The connection between fashion and food (49:15) – Nancy’s take on how her clothing style is as integral to her identity as her food, along with a look inside her “clothes pantry” (50:48).
• A culinary tour through LA (52:21) – Her favorite spots in Los Angeles, and a taste of her guilty food obsession (54:13).
• Future aspirations (55:18) – Nancy’s dream collaborations, culinary lessons, and the two food destinations she still wants to explore.

Key Takeaway:

Chef Nancy Silverton embodies passion, resilience, and innovation. Her journey is a testament to the transformative power of dedication and travel, shaping not only her flavors but her life philosophy.

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with chefs from Los Angeles

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Los Angeles.Conversation with Chef Elizabeth Falkner

Inside Los Angeles Food Scene: A Panel Discussion

Conversation with Chef Elizabeth Falkner

Conversation with Coffee Roaster Zayde Naquib

Interview with Chef Tim Hollingsworth

Conversation with Chef Brad Miller – Food Truck Nation

Interview with Chef Alison Trent

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques Pepin

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Chef Nancy Silverton

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Links mentioned in this episode

Mozza Restaurant Group

The Cookie That Changed My Life – Book

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TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

Today on Flavors Unknown, I’m sitting down with Chef Danny Garcia, the Top Chef Season 21 winner and Executive Chef at Saga Hospitality Group. Chef Danny is preparing to launch Time and Tide, a highly anticipated seafood restaurant opening in Manhattan in late 2024. In this episode, we explore his culinary journey—from his early days at Johnson & Wales to his experience at world-renowned kitchens like The French Laundry and his long-standing collaboration with the late Chef James Kent.

Join us as we dive into his thoughts on mentorship, collaboration, and leadership in the kitchen, and how his Dominican and Puerto Rican roots have shaped his bold and innovative cooking style. Chef Danny also shares stories about his carefree attitude on Top Chef, his favorite upcoming dishes, and how he’s honoring Chef Kent’s legacy through his new restaurant.

What you’ll learn from Chef Danny Garcia

• ChefDanny Garcia’s earliest taste memory– 3:46
• How a unique opportunity in high school set his path– 4:53
• Attending Johnson & Wales and the value of culinary education– 5:37
• Staging versus culinary school: Which is better?– 7:21
• What can’t be learned on the job?– 9:34
• How the workforce in kitchens has changed– 10:22
• Balancing work-life balance for his team– 11:35
• The rise of fast-casual dining and its motivations– 13:08
• How restaurants must meet diverse dining needs– 16:42
• His time at The French Laundry– 18:17
• Collaborating and creating with the late Chef James Kent– 20:54
• Honoring James Kent’s legacy through Time and Tide– 26:28
• Storytelling through food: A dish to expect at Time and Tide– 28:15
• The diversity of his team and food inspirations– 29:42
• ChefDanny’s favorite dish on the new menu– 30:51
• His carefree attitude onTop Chefand lessons learned– 32:23
• Advice for young chefs entering the industry– 34:37
• His guilty pleasure food– 37:18
• Kitchen pet peeves– 37:59
• A lesson ChefDannylives by– 38:42
• His dream culinary collaborations– 39:09

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with the chefs in New York City

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs in NYC.

Conversations with chef Trigg Brown

Interview with pastry chef Françoois Payard

Conversation with Erik Ramirez

Interview with pastry chef Erin Kanagy-Loux

Conversation with chef Dan Kluger

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon
Chef Andy Doubrava
Chef Erik Ramirez
Chef Jacques Pepin

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Chef Danny Garcia

Instagram

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Time & Tide

Instagram

Links mentioned in this episode

Time & Tide

Kent Hospitality Group

 

In this episode of Flavors Unknown, I sit down with Chef Robbie Felice, the New Jersey-based culinary innovator and co-founder of several renowned restaurants, including the exclusive pop-up pasta RAMEN,Viaggio Ristorante, Osteria Crescendo, and Fatto con Amore. A James Beard Rising Star Chef semifinalist, Chef Felice is known for his inventive approach to Wafu Italian cuisine—a fusion of Japanese and Italian traditions—that’s turning heads in the culinary world.

We dive into his Italian-American upbringing, his culinary philosophy, and how his approach to food emphasizes love, nostalgia, and customer satisfaction over strict adherence to tradition. Chef Felices hares insights into his creative process, his leadership style, and how he’s managed to successfully launch multiple restaurant concepts while continuing to innovate in the kitchen.

If you’re a fan of bold culinary experimentation, this episode is not to be missed!

What you’ll learn from Chef Robbie Felice

• Robbie Felice earliest childhood memories in Jersey 3:00
• Eating habits as a kid 4:08
• How Robbie Felice felt about his dad’s restaurant food 4:46
• The evolution of “Italian food” in his mind 5:27
• Authenticity versus pure enjoyment of food 9:29
• Menu items you’ll see at Bar Mutz 10:23
• His most important taste tester 11:17
• His decision to get into the industry 12:44
• Experiencing college life at CIA 14:28
• Turning his culinary goals into reality 15:32
• How Viaggio was born 17:20
• The food behind of Robbie Felice’s restaurant concepts 19:34
• Explaining Italian-American food to Italians 20:14
• Putting a more Italian twist on fried calamari 21:11
• Making sandwiches with love 22:46
• His favorite sandwiches 23:28
• The concept of Bar Mutz 24:45
• His popular Japanese-Italian hybrid dish 25:07
• Discovering Wafu-Italian 26:03
• How he knows when he’s nailed a dish at Pasta Ramen 26:54
• Dishes at his Japanese Italian restaurant 27:25
• Robbie Felice’s creative process 28:48
• The umami-packed crispy tomato wontons 29:57
• His biggest regret in his culinary experience 31:38
• Advice to his younger self 32:11
• How he felt when his James Beard award was announced 32:34
• A food tour through New Jersey 33:54
• His simple guilty pleasure food 36:35
• Favorite secret ingredients in the kitchen 36:58
• The chef he’d like to collaborate with 37:34
• His biggest advice for aspiring chefs 38:08
• Losing the fear of being wrong 39:17

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with other chefs from New Jersey

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from NJ.

Interview with Chef Leia Gaccione

Conversation with Chef Sam Freund from White Birch

Conversation with Chef Ehren Ryan from Common Lot

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques Pepin

Social media

Chef Robbie Felice

Instagram


Facebook

Social media

pasta Ramen

Instagram


Facebook

Social media

Viaggio Ristorante

Instagram


Facebook

Links mentioned in this episode

Chef Robbie Felice

Viaggio Ristorante

pasta Ramen restaurant

Osteria Crescendo

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In this episode of Flavors Unknown, we sit down with Chef Shota Nakajima, the culinary force behind Seattle’s acclaimed restaurant Taku and a finalist on Top Chef Season 18. Shota Nakajima shares how his family cultivated his passion for food and hospitality from a young age, and how his career has evolved from his early days in Japan to becoming a well-known figure in the U.S. culinary scene. We dive deep into his experiences training under a Michelin-starred chef, his reflections on the Top Chef experience, and the lasting impact it had on his leadership style.

What you’ll learn from Chef Shota Nakajima

• Shota Nakajima‘s lifelong love for cooking (3:51)
• His first job working at a sushi counter (4:40)
• What excites Shota Nakajima about the hospitality industry (5:27)
• Learning to cook and present in front of the camera (7:19)
• The blessings and challenges of being on TV (9:08)
• How Top Chef changed Shota Nakajima as a chef and a leader (10:30)
• Drinking culture in the culinary world (11:15)
• The impact of cynicism in daily life (12:06)
• Why cooking became Shota Nakajima’s passion when nothing else stuck (14:40)
• His training under Michelin-starred Chef Sakamoto in Japan (17:00)
• Key lessons Shota Nakajima learned from Chef Sakamoto (18:20)
• Misconceptions about Japanese food culture (19:28)
• The culinary style and influences shaping Shota Nakajima (20:13)
• How important ratios are in Japanese cooking (20:33)
• A 1-1-1 ratio found on Taku’s menu (23:01)
• The role of ratios in Shota Nakajima’s kitchen (24:29)
• Subtraction in Japanese fine dining (26:18)
• How the concept of Taku evolved over time (27:33)
• Why karaage fried chicken is a favorite of Shota Nakajima (28:41)
• Different styles of karaage found in Japan (31:01)
• Shota Nakajima’s belief that there are two types of chefs (32:00)
• Underutilized Japanese ingredients that excite Shota Nakajima (33:23)
• His views on the cocktail scene and bar culture (37:50)
• Exciting future projects from Shota Nakajima (39:49)
• Top dining spots in Seattle according to Shota Nakajima (41:05)
• A must-eat dish made by his mom (44:20)
• Shota Nakajima’s guilty pleasure snacks (45:41)
• The best piece of advice Shota Nakajima believes in (47:27)
• The worst advice he’s heard in the industry (48:14)
• Shota Nakajima’s unique approach to hospitality (48:44)

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with Japanese influences

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. 

Conversation with chef Masako Morishita

Interview with Chef Chris Kajioka from Honolulu

Conversation with Chef Nando Chang in Miami

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Jacques Pepin

Social media

Chef Shota Nakajima

Instagram

Social media

Taku restaurant

Instagram

Links mentioned in this episode

Chef Shota Nakajima website

Taku restaurant

In this episode, I’m joined by Chef James Passafaro, co-owner of the revolutionary app Opsi.io, which is changing the way restaurants manage their operations. Opsi.io is a cloud-based tool that streamlines recipe management, food costing, inventory, and more—eliminating the need for old-school binders and paperwork.James shares his incredible journey from working alongside some of the most renowned chefs in the industry to becoming a tech entrepreneur, spearheading a game-changing solution for kitchens. He opens up about the evolving role of AI in the hospitality industry, its potential for reshaping kitchen efficiency, and why it’s crucial to have tech solutions designed by industry professionals. What you'll learn from Chef James Passafaro • Coming up in the culinary industry 4:13• The game dinners that took place in Jersey 4:41• An annual gathering of local chefs 5:20• Deciding to pursue a career in food 5:53• Studying at Johnson and Wales 7:19• The importance of networking 8:01• His restaurant career progression after university 8:27• Progressing through the ranks 10:11• The difference of sourcing produce on the west coast 11:18• Learning the financial aspects of running a restaurant 11:48• How the MINA group was able to experience such rapid growth 12:50 • Why it’s a great place for young chefs to start out 13:23• His travels around the world for restaurant openings 14:56• Settling down at Spoon and Stable 16:07• Constant innovation and lasting legacy 17:27• How AI entered his career trajectory 18:11• The goal of the technology 19:10• How Opsi works 21:26• Striking the balance of making enough but not too much 23:09• Catering versus working in a restaurant 26:05• What he misses about being in restaurants 26:46• The potential of AI in the restaurant industry 27:21• Why greatness isn’t about tangible things 28:57• The love that goes into what you’re cooking 29:40• AI and the human touch 30:59• Predictions for the future of AI in kitchens 31:46• Challenges with offering a new system 33:00• Building human-centered technology 35:16• How the app is being used currently 36:38• Where to learn more about Opsi 37:40• Five spots to dine in Minneapolis 39:57• His guilty pleasure food 41:03• Current food obsession 41:22• The kitchen gadget he can’t live without 42:11• Why grit is important if you want to work in the industry 42:51• Advice for young people pursuing hospitality 43:53 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Click to tweet I think basic cooking techniques are more important than focusing on a specific region of the world that tells you how to cook an egg so many different ways because you wear a little hat on top of your head. -Fermín Núñez Click To Tweet The cooking I do is an extension of my childhood memories, my family memories, and my culture. Masako Morishita Click To Tweet French technique is there. It was a good foundation for a lot of people. But I think now,