On The Pass
Gabriel Ornelas
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Top 10 On The Pass Episodes
Goodpods has curated a list of the 10 best On The Pass episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to On The Pass for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite On The Pass episode by adding your comments to the episode page.
04/10/24 • 61 min
Step into a world where every hotel feels like a scene from a captivating movie, with you as the supporting cast member. Join us as we delve into the visionary minds behind Ash NYC, a trailblazing design firm and hotelier known for crafting unforgettable experiences in the boutique hospitality realm.
Meet Ari Heckman, the Co-founder and CEO, and Xavier Donnelly, the Creative Director, leading Ash NYC. Their portfolio boasts iconic projects like the enchanting Hotel Peter & Paul in New Orleans, the stylish Dean in Providence, Rhode Island, the alluring Siren in Detroit, and the forthcoming Shenandoah Mansions in Richmond, Virginia, set to open this fall.
For Ash NYC, hotels are not just places to stay; they are cinematic fantasies waiting to be explored. Each property is a meticulously curated world, inviting guests to embark on an immersive journey of discovery. Through their work, they breathe new life into forgotten spaces, transforming them into vibrant cultural hubs that redefine the essence of a city.
Welcome to the world of ASH NYC—a place where every stay, every play, and every moment promises a new adventure.
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100. High Tea: Cláudia de Brito
On The Pass
06/03/24 • 22 min
On this episode of the High Tea series, Gabriel Ornelas sits down with Cláudia de Brito, Dubai-based journalist, host, moderator and content creator.
Born to Portuguese-Cape Verdean parents in Singapore, raised in Dubai and educated in London, Cláudia’s depth of experience and global perspective has helped her cover hospitality and travel for over a decade. She’s was the Editor of several publications including Caterer Middle East and Hotelier Middle East. In 2021, she was appointed Gulf Academy chair for MENA’s 50 Best Restaurants and is now also a Middle East Academy Chair for World’s 50 Best Restaurants.
In this episode, we discuss:
☑️The Worlds 50 Best Restaurant 2024, Las Vegas
☑️MENA’s 50 Best Restaurants Academy Chair
☑️Champions of Change Award 2023 | Nora Fitzgerald Belahcen of Amal in Marrakech, Morocco
☑️Dubai’s current culinary scene
☑️What defines Middle Eastern hospitality?
☑️Where her chef friends are eating in Dubai
☑️Dubai as a culinary destination!
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01/17/24 • 51 min
On this episode of the Hot Spot series, Gabriel Ornelas sits down with with chef Franco Sampogna and operator Bernardo Silva, co-owners of FREVO, a contemporary French restaurant hidden behind a small art gallery in Greenwich Village, New York—a secret you'd want to share with everyone.
The name "Frevo" in Portuguese means "to boil," reflecting not only the shared language of the co-owners but also the vibrant energy of New York City. Originally from Brazil and Portugal respectively, Franco and Bernardo crossed paths in their late teens in France, driven by a youthful hunger for knowledge and a passion for the hospitality industry. Franco spent a decade in France, working with culinary legends like Alain Ducasse, Guy Savoy, and Fabrice Vulin, while Bernardo focused on honing his hospitality management skills at esteemed places such as the Shangri-La Hotel in Paris and Hôtel Windsor in Nice.
France served as their training ground and foundation, but New York remained their North Star. After almost a decade in France, Franco and Bernardo made the leap to New York, slowly shaping their dream. Despite the challenges, they opened FREVO, featuring an exquisite tasting menu an intimate 18 counter seats and a table for six.
Tune in as Franco and Bernardo passionately narrate their journey—a tale of friendship, partnership, and the pursuit of their dream against all odds in the bustling city of New York.
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02/14/24 • 61 min
People often highlight how food brings us together, yet seldom do we acknowledge its potential to divide us. Our upcoming guest firmly believes in the mantra, "food culture is for everyone," shaping her vision as the newly appointed Editor-in-Chief of Condé Nast's Bon Appétit.
In this On The Pass episode, we are joined by Jamila Robinson, a veteran journalist, esteemed leader in food media, and an innovator. Jamila's incredible career has spanned decades, with notable tenures at media organizations such as Atlantic Media, the USA Today Network, The Atlanta Journal-Constitution, and The Detroit Free Press. Previously, until August 2023, she served as the assistant managing editor for food and culture at The Philadelphia Inquirer, a position she held since 2020. In addition to her editorial roles, Jamila has played pivotal roles in renowned culinary institutions, having chaired the James Beard Foundation’s Journalism Awards Committee and currently serving as an active Academy chair for the World’s 50 Best Restaurants awards.
On August 28th, 2023, The Philadelphia Inquirer announced Jamila's departure from the publication to assume the role of Editor-in-Chief at Bon Appétit. In her new capacity, she will direct the editorial direction, brand strategy, audience development, and all content for Bon Appétit and their recipe website, Epicurious.
This conversation with Jamila holds significant importance on multiple fronts: it marks one of Jamila's initial public interviews as Editor-in-Chief and presents an opportunity to delve into her visionary plans for this iconic brand. Amidst the numerous shifts in the media landscape, Jamila's unwavering commitment and fervent vision propel her forward. She is dedicated to establishing Bon Appétit as one of the most important food culture brands globally, demonstrating to the world that food culture is for everyone.
Now, let's get into the conversation with Jamila Robinson, Editor-in-Chief of Bon Appétit.
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36. Manu Buffara: Community Is Key
On The Pass
07/07/21 • 58 min
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12/17/20 • 41 min
We kicked off the 1st Episode of Season 1 with Maria Nguyen, Founder of The Art of Plating, so it was only right to bring her back for the season finale. We wax lyrical on all the things we've learned and loved this season, our biggest takeaways, and who we'd like to have on for Season 2. Thank you to all our listeners and we will see you in 2021. Happy Holidays!
Remember to take advantage of Perrier Jouet X The Art of Plating: Champagne Week
Use code TAOP20 from Nov 25th - Dec 31 for a 20% discount on Perrier Jouet products
31. Dan Barber: Chefs Can Save Our Planet
On The Pass
04/22/21 • 51 min
Can chefs step up and takeover our broken food system? Chef Dan Barber thinks they can and should. Dan is the Co-owner of Blue Hill and Blue Hill at Stone Barns, author of The New York Times Bestseller "The Third Plate", and Co-Founder of Row 7 Seeds, a company developing and exploring new varieties of vegetables and grains.
We dissect today’s broken food system and take a deeper look at the current state of our farms, how the seeds today have been modified for high yield rather than grown for nutrition, and how his company Row 7 Seeds is looking to combat that by breeding organic seeds that result in maximum nutrition and flavor.
Dan is someone who is deeply committed to the concept that better ingredients means better health for ourselves and for our lands. He also is adamant that chefs can be the vehicle to help change our world. Honest, open, and quite the conversationalist, this episode is not to be missed.
This episode was brought to you by Perrier-Jouët as part of our series to bring sustainability inspired content in celebration of Earth Day. We love their holistic approach to becoming a more sustainable Champagne House, not only in the vineyard but also in production. Perrier-Jouët has reduced their carbon footprint by 55% since 2009, and recently launched the Ecobox, a fully recyclable and sustainably sourced gifting solution made of 100% natural fiber, inspired by the chalky soils of Champagne. Join us in making eco conscious choices and enjoy 15% off the non-vintage Perrier-Jouët Blanc de Blancs EcoBox with code TAOP15 until April 30th. Enjoy, and please drink responsibly.
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30. Anthony Myint: Solution Is In The Soil
On The Pass
04/20/21 • 48 min
Can healthy soil save our planet? The short answer is Yes. The long answer is we radically have to rethink how we cultivate and giveback to our farm lands. Our next guest, Anthony Myint, Co-Founder of Mission Chinese Food SF and Zero Foodprint (ZFP), a nonprofit organization building a renewable food system rooted in healthy soil, is taking action to be apart of the daunting solution to a better future. Anthony is the 2019 winner of Basque Culinary World prize and 2020 James Beard Humanitarian Of The Year award winner.
This is an eye opening conversation around where we are today with climate change, getting to the core of the effects from conventional farming, and how the solution to climate change is in healthy soil.
Soils have become one of the most vulnerable resources in the world from the effects of biodiversity loss due to the heavy use of chemicals like fertilizers and pesticides. Carbon farming or Regenerative Farming on the other hand restores soil biology, naturally pulling tons of carbon out of the atmosphere to bring soil back to life and replenishing its nutrients.
Taking this into consideration, ZFP is a platform that engages key players in the food system such as chefs, restaurants, and food companies to participate by adding a few cents per meal to help farmers implement carbon farming projects through grant programs. ZFP members are funding regenerative agriculture projects in CA and CO, and will begin in the Northeastern US later this year, as well as international collaborations in Asia and Europe.
This episode was brought to you by Perrier-Jouët as part of our series to bring sustainability inspired content in celebration of Earth Day. We love their holistic approach to becoming a more sustainable Champagne House, not only in the vineyard but also in production. Perrier-Jouët has reduced their carbon footprint by 55% since 2009, and recently launched the Ecobox, a fully recyclable and sustainably sourced gifting solution made of 100% natural fiber, inspired by the chalky soils of Champagne. Join us in making eco conscious choices and enjoy 15% off the non-vintage Perrier-Jouett Blanc de Blancs Ecobox with code TAOP15 until April 30th. Enjoy, and please drink responsibly.
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03/02/22 • 52 min
The story of our next guests starts with the late Jess Jackson, a monumental visionary and entrepreneur who built a wine empire around Kendall-Jackson Vintner’s Reserve Chardonnay — catapulting him into the category as one of northern California's most recognizable self-made billionaires.
In the late 1990’s, Mr. Jackson asked Pierre Seillan, a Bordeaux winemaker from France to come to Sonoma, CA to help him realize his dream of creating one of the best wines in the world. Together, they created Vérité wines and subsequently has become one of Sonoma's elite wineries. Today, Vérité is lead by Mr. Jackson's son Chris Jackson, and Pierre's daughter Hélène Seillan, as Assistant Vigneron. Together the two are slated with the responsibility to take Vérité to new heights, having true liberty to blend and curate an exceptional product that reflects Sonoma County.
Listen now as they discuss the beauty of Sonoma County, their respect and admiration for their fathers and the future of this great brand.
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96. High Tea: June Kim
On The Pass
05/13/24 • 25 min
On this episode of the High Tea series, Gabriel Ornelas sits down with June Kim, Los Angeles-based food media executive and Head of Video for Bon Appétit and Epicurious.
As Head of Video, June oversees numerous shows and series highlighting compelling chefs and restaurants, delicious recipes from their test kitchen, and other food and beverage culture formats that help bring Bon Appétit and Epicurious to life on screen. June and her team were recently nominated for two James Beard Awards, for their shows, On The Line and Street Eats, which are available on the BA website and YouTube.
In this episode, we discuss:
☑️Video and the world of storytelling
☑️Reinventing or redifining American cuisine
☑️Bringing BA to a more international audience
☑️Finding the talents in these international markets
☑️Street Eats with Lucas Sin
☑️Exploration of India and Mexico
☑️June loves the show, “The Bear”
☑️Pulling inspiration from Tik Tok
☑️Two James Beard Noiminations
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FAQ
How many episodes does On The Pass have?
On The Pass currently has 118 episodes available.
What topics does On The Pass cover?
The podcast is about Places & Travel, Society & Culture, Hospitality, Culinary, Podcasts, Wine, Arts, Travel, Spirits and Food.
What is the most popular episode on On The Pass?
The episode title '89. Hot Spot: Ari Heckman + Xavier Donnelly of ASH NYC' is the most popular.
What is the average episode length on On The Pass?
The average episode length on On The Pass is 45 minutes.
How often are episodes of On The Pass released?
Episodes of On The Pass are typically released every 13 days, 7 hours.
When was the first episode of On The Pass?
The first episode of On The Pass was released on Mar 28, 2020.
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