Recorded live at Phoenix Palace during NYC StarChefs Rising Stars. Sponsored by Symrise.
In this special episode of Flavors Unknown, we head to New York City for a dynamic roundtable with four of the most exciting names in the city's food and beverage scene:
Chef Zhan Chen – Executive Chef at Phoenix Palace, redefining Cantonese dining in Chinatown.
Chef Neel Kajale – Chef de Cuisine at Dhamaka, championing bold Indian regional cuisine at Essex Market.
Chef Luis Herrera – The talent behind Ensenada, bringing coastal Mexican flavors to Brooklyn and Miami.
Richie Millwater – Mixologist and Bar Manager at Clemente Bar, upstairs at Eleven Madison Park, where nostalgic classics meet boundary-pushing cocktails.
Together, they unpack the evolution of New York’s dining and drinking scene post-pandemic—from the craving for authenticity and simplicity to the new generation’s reimagining of luxury, balance, and creativity behind the pass and the bar.
What you'll learn from this panel discussion
- 3:17 – The moment that shook the hospitality industry
- 4:49 – Why many are stepping away from fine dining
- 5:49 – The tension between upscale indulgence and underground gems
- 7:50 – The power and precision of honoring regional cuisines
- 8:26 – Turning up the spice in Indian food
- 9:15 – Why you won’t find butter chicken on the Dhamaka menu
- 10:38 – The rise of hyper-local, hyper-specific food storytelling
- 13:40 – Storytelling as a vital ingredient on the plate
- 14:02 – How chefs adapt concepts for new cities and diners
- 19:30 – Why Miles Davis still echoes at Eleven Madison Park
- 20:03 – Reinventing classics: where cocktail culture meets innovation
- 20:21 – How kitchens are inspiring the bar—from scraps to sips
- 22:16 – Cooking from memory: Neel’s creative muse
- 23:01 – Nose-to-tail, root-to-stem: India’s culinary ethos
- 26:39 – How NYC flavors mirror its cultural kaleidoscope
- 27:38 – The many faces (and uses) of soy
- 28:58 – Creativity through constraint: turning limitations into art
- 30:34 – The grind and beauty of cooking everything from scratch
- 32:22 – Culinary cross-pollination: when food inspires drinks
- 33:25 – Ferments, funk, and flavor layering behind the bar
- 36:00 – The world’s most popular spirit no one’s talking about
- 37:11 – What’s missing from most bars today
- 37:36 – The unlikely inspiration found in Chinese supermarkets
- 39:32 – Signature flavors from Ensenada, Dhamaka, Phoenix Palace & Clemente
- 44:20 – How these chefs seek balance in a demanding industry
- 46:23 – Understanding Gen Z’s view on hospitality work
- 50:32 – New vs. old school restaurant criticism
- 55:18 – Pork, plant-based pivots, and evolving food trends
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
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques.
Links to most downloaded episodes (click on any picture to listen to the episode)
