Flavors Unknown

David Skinner on Indigenous Cuisine

Chef David Skinner

In this episode of Flavors Unknown, Emmanuel Laroche sits down with David Skinner, James Beard–recognized chef and founder of Ishtia, to explore the deep intersection of heritage, excellence, and emotional memory.
David’s story does not begin in a boardroom. It begins in his grandmother’s kitchen—standing beside a pastry chef, breathing in the scent of cakes and cookies fresh from the oven. Those early sensory memories shaped not just his palate, but his philosophy: food is not performance. It is connection.
At Ishtia, Skinner reinterprets Choctaw culinary traditions through a modern fine-dining lens. Corn, beans, squash—the foundational ingredients of Indigenous foodways—become vessels for storytelling. But this is not nostalgia. It is restoration. It is education. It is evolution without erasure.

What you'll learn from Chef David Skinner

The emotional power of flavor and scent
Why Native American cuisine deserves broader recognition
The challenge of preserving authenticity while innovating
His departure from food into finance—and what pulled him back
The responsibility of telling Indigenous stories in contemporary spaces
The science of smell and sensory immersion in dining
The tension between creative freedom and operational reality
What is the cost of excellence?
Can fine dining become a vehicle for cultural restoration?
How do you modernize tradition without diluting it?
And what does it mean to return to your roots after building success elsewhere?
Chapters

01:17 Exploring Early Memories of Flavors
03:41 Cultural Heritage and Food Traditions
06:49 The Concept Behind David's Restaurant
11:28 Creating Emotional Connections Through Food
13:53 Interpreting Traditional Ingredients in Fine Dining
19:02 The Coral Snake Soup Experience
20:46 Storytelling Through Food
23:26 A Culinary Journey Begins
27:39 Transitioning to Finance and Back
34:11 The Birth of Eculent
38:59 Creating a Dynamic Dining Environment
42:45 The Science of Smell in Dining
44:04 Innovative Culinary Techniques
46:13 Creating the Edible Forest
48:39 Emotional Connections Through Food
51:45 Global Culinary Experiences
54:16 The Influence of Choctaw Cuisine
56:32 Challenges in Sourcing Unique Ingredients
01:00:59 Reflections on Culinary Freedom and Impact

Beyond the Mic: My Stories in Print

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Publication date: Tuesday, January 27, 2026

Pre-order the book here!

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.