Podcast Episodes

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...

More Info

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...

More Info

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...

More Info

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...

More Info

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...

More Info

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...

More Info

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....

More Info

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...

More Info

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...

More Info

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...

More Info

Chef Corey Siegel’s Journey from CIA to Electrolux

In this episode of Flavors Unknown, I sit down with Chef Corey Siegel, the North American Corporate Executive Chef and Director of Culinary Development at Electrolux Professional. Based in Charlotte, NC, Corey is a culinary innovator who has left a remarkable imprint on the...

More Info

Best Food in Boston: Insights from Top Chefs

In this episode of the Flavors Unknown podcast, we bring you an exclusive panel discussion from StarChefs Boston's Rising Stars, sponsored by Symrise NA. Join me as I sit down with some of Boston's most innovative culinary minds: Chef Will Gilson of Puritan & Co.,...

More Info

", speed: 0, } }, // trigger Isotope as a callback function( newElements ) { var player = $('.wp-block-audio audio, .powerpress_player audio, audio.wp-audio-shortcode'); player.mediaelementplayer({ 'classPrefix': 'mejs-', 'isVideo': false, 'setDimensions': false, 'preload': 'none', 'pauseOtherPlayers': true, 'alwaysShowControls': true, // 'audioVolume': 'vertical', // add into customizer 'startVolume': 0.8, 'skipBackInterval': 30, 'jumpForwardInterval': 30, 'timeAndDurationSeparator': ' / ', 'features': ['skipback', 'playpause', 'jumpforward', 'current', 'progress', 'duration', 'tracks', 'volume', 'speed'], 'speeds': ['2', '1.5', '1.25', '0.75'], 'defaultSpeed': '1', success: function (mediaElement) { mediaElement.pause(); } }); $(".secondline-themes-gallery").flexslider({ animation: "fade", slideDirection: "horizontal", slideshow: false, smoothHeight: false, slideshowSpeed: 7000, animationSpeed: 1000, directionNav: true, controlNav: true, prevText: "", nextText: "", }); $(".secondline-themes-default-blog-overlay a[data-rel^=\'prettyPhoto\'], .secondline-themes-feaured-image a[data-rel^=\'prettyPhoto\']").prettyPhoto({ theme: "pp_default", hook: "data-rel", opacity: 0.7, show_title: false, deeplinking: false, overlay_gallery: false, custom_markup: "", default_width: 1100, default_height: 619, social_tools:"" }); $(".secondline-themes-default-blog-overlay, .secondline-themes-default-blog-index").fitVids(); var $newElems = $( newElements ); $newElems.imagesLoaded(function(){ $containerdsymnel.isotope( "appended", $newElems ); $(".secondline-masonry-item, #main-container-secondline .mejs-container").addClass("opacity-secondline"); if (typeof sppressProPlayerReboot !== "undefined" && $.isFunction(sppressProPlayerReboot)) { if ($(".sm2-main-controls")[0]) { sppressProPlayerReboot(); } } if ($(".sppaudioplayer")[0]) { $("audio").audioPlayer(); } if (window.innerWidth > 959) { $("#main-container-secondline #secondline-blog-index-masonry-dsymnel .mejs-container, #main-container-secondline #secondline-blog-index-masonry-dsymnel p.powerpress_links a, #main-container-secondline #secondline-blog-index-masonry-dsymnel .podcast_meta a").addClass("opacity-secondline"); }; if (window.innerWidth > 959) { $(".single-column-slt .secondline-themes-feaured-image img").addClass("match-height-slt"); $(".single-column-slt .secondline-blog-content").addClass("match-height-slt"); $(".single-column-slt.secondline_elements_post_list_disable_match .secondline-themes-feaured-image img").removeClass("match-height-slt"); $(".single-column-slt.secondline_elements_post_list_disable_match .secondline-blog-content").removeClass("match-height-slt"); $("body .grid-columns-slt.masonry-secondline .secondline-blog-content").removeClass("match-height-slt"); $('.match-height-slt').matchHeight(); $('body .grid-columns-slt.fitRows-secondline .secondline-blog-content').matchHeight({byRow: true,}); }; $('body #secondline-blog-index-masonry-dsymnel .secondline-post-meta').each(function() { $(this).find('span:visible:last').addClass('secondline-visible-last'); }); }); } ); /* END Infinite Scroll */ /* PAUSE FOR LOAD MORE */ $(window).unbind(".infscr"); // Resume Infinite Scroll $("#infinite-nav-slt-dsymnel .nav-previous a").click(function(){ $containerdsymnel.infinitescroll("retrieve"); return false; }); /* End Infinite Scroll */ });

SUBSCRIBE

TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

This website uses cookies.