Chef JJ Johnson: The Power of Rice and Culinary Heritage
On today’s episode of Flavors Unknown, I sit down with Chef JJ Johnson, the James Beard Award-winning chef and founder of FIELDTRIP, a fast-casual concept with four locations across New York. Known for his deep appreciation of the African diaspora’s culinary traditions, Chef JJ...
Inside the Mind of Puerto Rican Chef Mario Pagán
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...
Exploring The Charleston Food Scene with StarChefs Rising Stars
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...
Alexander Smalls on African Cuisine and Culture
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...
Chef Dave Beran: Innovation at Pasjoli and Seline
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...
Chef Andrew Black Talks Perle Mesta and Grey Sweater
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...
Dinara Kasko: Redefining Pastry with 3D Art
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...
Nancy Silverton: Culinary Icon on Cooking and Travel
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...
Top Chef Winner Danny Garcia on Leadership and Legacy
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....
Robbie Felice Talks Wafu Italian and His NJ Restaurants
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...
Shota Nakajima Talks Top Chef, Taku, and Japanese Food
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...
AI in Kitchens: James Passafaro and Opsi.io Lead the Way
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...