Chef and Co-owner of Clover Hill

On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Charlie Mitchell, chef and co-owner of Clover Hill, a restaurant in Brooklyn, New York. Charlie is no stranger to the kitchen. Over the past 9 years, the 30-year-old Detroit native has worked sous chef and executive sous chef positions at Eleven Madison Park, Jônt in DC, Bresca in DC, the Greenwich village neighborhood classic Villanelle, and One White Street in Tribeca. An incredible resume for just under a decade in the business.

Only 8 months after Charlie began his first executive chef position at Clover Hill, he made history by becoming the first Black chef in NYC to receive MICHELIN Guide NY 2022 Young Chef Award. And just a week ago, James Beard Foundation announced Charlie as one of the semi-finalists for the 2023 James Beard Awards' Emerging Chef category.

In this episode, Charlie and I discuss his history-making Michelin award and what that means for him, his partners, and his team moving forward. He shares how he stays balanced and grounded, while also pushing forward and continuing to evolve as a chef. We cannot wait to see how Charlie continues to make an impact in NY and around the world as his platform grows.

Chef

What is West African food? You probably didn’t think of traditional Fulani cooking or Fonio, millet, and dawadawa which are a few of the grains, seeds, and locust beans that make up the traditional Fulani diet.

Our next guest, helping us kick off Season 3 of On The Pass is chef Fatmata Binta, the mastermind behind the international nomadic restaurant Dine on a Mat, a 5-course Nomadic Dining Experience and Founder of the Fulani Kitchen Foundation.

Fatmata, who comes from the African nomadic Fulani tribe, has dedicated her career to educate the world on the Fulani way of life and its culture.

In this episode we explore the diaspora of West African cuisine and how chef Binta incorporates ancient recipes that have been passed down through generations.

We also hear stories about Dine on a Mat’s guests. Her food she says is “for the adventurous diner,” while explaining delicacies such as cows tongue or goats testicles never go to waste with the Fulani people.

This episode sheds light on the beautiful Fulani culture and the ways we can learn from their sustainable lifestyle.

Simon Kim - CEO of Gracious Hospitality Management

Imagine walking into a bustling restaurant filled with intoxicating energy. The awards hanging on the walls, food is hitting the table, the wine is flowing, the music is setting the mood, and you even spot a celebrity face or two in the corner booth. When that picture is painted, it's not hard to see why restaurants get romanticized. Yet, what is usually hidden behind the curtains is often the turmoil of day to day operations and the sad reality of how many perceived successful restaurants can barely pay the light bill.

Our next guest, restaurateur Simon Kim, personally knows what it's like to be in that position. Before opening New York's first Michelin starred Korean steakhouse, Cote with a newly opened 2nd outpost in Miami, Simon had to deal with failure. In today's conversation, we dive into his formative teenage years having to adapt in America as an immigrant and what it was like to run his former restaurant Piora, a bustling Michelin starred restaurant that could not financially sustain itself.

He shares with us the valuable lessons he's learned through that experience and how he's evolved into the restaurateur he is today as the owner of Gracious Hospitality Management. We talk about his philosophy on growing the business with the right team and the right financial goals.

This episode is a must listen. It’s an honest conversation about turning failure into wisdom and resiliency.

Victoria Blamey - Chef

It's no surprise that being a chef is challenging — the commitment, hours, and lack of sleep that all strains relationships. Now add the layer of being a South American female in what has been a predominately white male environment which has made it even harder to get ahead. This has been chef Victoria Blamey’s experience over the past 17+ years.

In reference to Victoria in Episode 31, chef Dan Barber said, “anyone who’s had her experience, any man who’s accomplished what she’s accomplished, would be at the top ranks of the profession.”

Born in Santiago, Chile, Victoria has worked all over the world in some of the best fine dining establishments. She's cut her teeth at restaurants like The Vineyard at Stockcross, Interlude in Melbourne, Mugaritz in San Sebastian, Atera in NYC, and many others before becoming the Executive chef of legacy restaurants like Chumley's and Gotham Bar & Grill.

In today's episode, Victoria shares what’s it like to finally break out of the constraints that's held her back from fully expressing herself. We talk about her recent residency at Stone Barnes, her residency at Fulgurances in Brooklyn, and her hope for the future.

Manoella Buffara - Chef-Owner of Restaurante Manu

Beaches, caipirinhas, açaí, and the Amazon are probably just a few things that come to mind when Brazil is mentioned, but there is so much more to this diverse nation than our preconceptions.

Being Latin America's largest country, it's layered with both international and indigenous influences, history, experiences and cuisine across its different regions.

In this episode, we learn about Curitiba through today's guest Manoella “Manu" Buffara, chef-owner of Manu, a restaurant that has singlehandedly put this city on the map and exposed food lovers to its culinary scene.

Curitiba, located in the southern part of Brazil, is most sought after for its agricultural biodiversity and farming lands -- something Manu is deeply integrated in.

Manu has become known around the globe as a figure that leads by example with her work. Not only has she created a sustainable ecosystem in her restaurant through responsibly sourced products, she's dedicated her time to create farming programs that educate local underserved communities.

We talk about her work installing over 4,000 beehives in the region, transformed 89 abandoned sites into urban gardens, and her support of local artisans.

In addition, she gives us a glimpse into her 2nd restaurant Ella which is slated to open mid 2022 in Chelsea, NY.

Jen Batchelor, Co-founder and CEO of Kin Euphorics

When you’re innovating in a category, there is no clear roadmap––you have to pave your own path. This week’s guest did just that and focused on creating a brand, building community and tapping into the deep social connection that we all so desperately crave. On this episode of the Hot Spot series, Gabriel Ornelas chats with Jen Batchelor, Co-founder and CEO of Kin Euphorics, functional non-alcoholic adult beverages made with adaptogens, nootropics and botanicals. Each of their mood-boosting blends were developed to uplift, balance and create joy.

Jen launched the company in 2018, and since then it has developed a cult-like following among the sober curious and those simply looking to re-examine their relationship with the ritual of drinking. One thing drinking for centuries has gotten right is it brings people together; creating community and fostering memorable experiences. Jen and her team have taken a special focus on developing and building the Kin community, with social connection at its core. Even during the pandemic, they challenged themselves to create social moments and experiences where people could connect, express themselves and find a bit of joy in what was a dark and uncertain time for many.

Join us on a journey into the world of Kin Euphorics. Their drink lineup includes a handful of staples: High Rhode (Kin’s version of an aperitif), Dream Light (Kin’s version of a nightcap), Kin Spritz (Kin’s bestselling blend) and Lightwave (their newest launch). The attention to detail on the ingredients used and the science behind these products is fascinating. Enjoy!

Dan Barber - Chef and Co-owner of Blue Hill and Blue Hill at Stone Barns

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.

Jeremy Chan and Ire Hassan-Odukale - Co-Owners of Ikoyi London

Breaking barriers and expectations while staying authentic to one’s vision despite the world's exterior pressures is a way of life for our next guests. On this episode of the “Hot Spot” series, Gabriel Ornelas chats with chef Jeremy Chan and Ire Hassan-Odukale, the creative and business minds behind Ikoyi, a London based restaurant in St James Market. Having no real prior restaurant experience, within a year of jumping onto the scene Ikoyi was awarded a 1 Michelin star along with other numerous accolades.

Jeremy who is Chinese-Canadian and Ire who is Nigerian, marry inspiration from West Africa and other parts of the world with quality seasonal British produce. Today, Ikoyi has become their creative haven to explore unique flavors, ideas and serve up delicious mind-bending food.

Jeremy and Ire discuss how their friendship and partnership has evolved over the years and how they support each other by leaning into each others respective strengths. We talk about their evolving menu, where they began and where they are today, and what guests can look forward to as Ikoyi begins to open back up post pandemic.

This episode is about two friends on a journey to find their own identity through a restaurant they call home.

Shep Gordon - Entrepreneur

Who is Shep Gordon? You’ve probably heard the popular phrase "Chefs Are The New Rockstars" — you can thank Shep for that. He's the visionary who brought chefs like Roger Vergé, Emeril Lagasse, Wolfgang Puck, Roy Yamaguchi and Daniel Boulud to the mainstream and coined the term “Celebrity Chefs.”

Coming from a colorful life as a music manager to artists like Alice Cooper, Luther Vandross, Blondie and Teddy Pendergrass to name a few, Shep brought his show business know-how to the culinary arts where he singlehandedly paved the path for chefs to become today's cultural icons.

If you've seen him in the beloved 2013 documentary Supermensch: The Legend of Shep Gordon, directed by Mike Myers, his persona is no different in this episode. Being the phenomenal storyteller that Shep is, he shares personal stories about some of today's most iconic chefs before their heydays, what he saw in chefs that encouraged him to create a highway for them to have a better life, and his own journey with food.

Lynnette Marrero - Award-Winning Bartender and Mixologist

If anyone knows what goes into making a great cocktail, it's Lynette Marrero, award-winning bartender, mixologist, and philanthropist who is often regarded as a pioneer in the cocktail space.

To help us kick off Season 2 of On The Pass, Lynette joins us to talk about her formative years spending summers in Puerto Rico, to her transition from the musical theatre stage to behind the bar post 9/11. She shares her process in pairing cocktails with food and her approach to working closely with chefs to develop a best in class cocktail experience. -- like the ones she created at Llama San and Llama Inn in Manhattan and Brooklyn.

We also dive into Speed Rack, a non-profit competition for female bartenders she co-founded to champion women in the space while raising almost a million dollars for cancer research.

Amar Lalvani - Chairman and CEO of Standard International

Hotelier Amar Lalvani, CEO of Standard International (parent company of Standard Hotels, Bunkhouse Group and One Night) recounts unbelievable stories from his formative years. He talks about the very first moment that left a mark on his journey into hospitality, how he navigated the acquisition of The Standard brand from the iconic Andre Balazs, and his plans for future growth.

Beny Ashburn - Co-founder

Teo Hunter - Co-Founder and CEO

On this episode of the "Hot Spot" series, Gabriel Ornelas sits down with Beny Ashburn and Teo Hunter, co-founders of Crowns & Hops Brewing Co, a Black-Owned craft beer brand soon to be opening a brewery in Inglewood, California. Beny and Teo discuss what originally hooked them to craft beer, their evolution as a company and their bigger than beer mission for racial equity in the space.

Dominique Ansel: Finding Sweetness At Home

French pastry chef and owner of Dominique Ansel Bakery

One of the worlds most celebrated pasty chef’s and creator of the Cronut, Dominique Ansel discusses the current state of his business in an era of COVID-19 and how his team is responding by supporting the community and healthcare workers. Dominique also gives insight into his evolution as a chef and the important role NY played in that evolution. He also talks about baking from home and his new book Everyone Can Bake, which will be available on April 14th.

Daniel Boulud

Iconic award-winning Chef-Owner and Restaurateur Daniel Boulud discusses the early days in his career, why building a strong corporate culture is important, and how he’s maintained longevity with over 4 decades in the culinary industry.

Rajat Parr

Co-founder of Domaine de la Côte, three-time James Beard Award winner and one of the world’s foremost experts on wine, Rajat Parr discusses his journey into wine, the importance of mentorship and his current projects.

Dominique Crenn

Chef-Owner of Three Michelin Starred Atelier Crenn of San Francisco Dominique Crenn discusses the importance of personal and planetary health and how that affects our food and our future.