Flavors Unknown

Madagascar Flavor: Chefs on Creativity and Travel

A Taste of Madagascar Travel

As many of you know, I’m in the middle of an exciting moment: the launch journey for my new book, A Taste of Madagascar.
To celebrate—and to give myself the space this project deserves—I’m taking a short creative break from the regular Flavors Unknown format.
Our usual chef interviews will resume in January 2026.
Until then, the podcast will temporarily shift its focus to Madagascar: its people, its ingredients, and the stories that shaped the book.

What you'll learn from this episode on Madagascar Flavor

This episode brings together several moments from across the show that highlight a powerful idea: travel changes the way chefs cook, think, and create.

I revisit my 2022 trip to Madagascar with Chef Elizabeth Falkner, Chef Michael Gulotta, and mixologist Shannon Tebay—an experience that planted the seed for the book. You’ll also hear excerpts from previous conversations with chefs whose work is profoundly shaped by global experiences:

Nancy Silverton — Travel as ongoing creative fuel
Tony Nguyen — Lessons learned in Japan’s kitchens
Jamie Bissonnette — How Spain reshaped simplicity
Parnass Savang — Returning to heritage as inspiration

These stories help frame the heart of A Taste of Madagascar: how place and flavor shape each other.

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.