Épisodes

  • Madagascar Flavor: Chefs on Creativity and Travel

    Madagascar Flavor: Chefs on Creativity and Travel
    Nov 18 2025

    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.

    Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)
    Chef Sheldon Simeon
    Chef Andy Doubrava
    Chef Nina Compton
    Chef Jacques Pepin Links mentioned in this episode

    You can download a free chapter at atasteofmadagascar.com

    SUBSCRIBE

    TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    28 min
  • Inside Honolulu’s Food Scene with Hawaii’s Top Chefs

    Inside Honolulu’s Food Scene with Hawaii’s Top Chefs
    Nov 4 2025
    In this special live episode of Flavors Unknown, host Emmanuel Laroche heads to Honolulu, Hawai‘i to celebrate the 10th anniversary of the StarChefs and Symrise partnership, with Hawaii’s Top Chefs. Gathered at the Culinary Institute of the Pacific, five of the island’s most innovative culinary voices — Roy Yamaguchi (Roy’s Restaurants, Eating House 1849), Chris Kajioka (Miro Kaimuki), Keaka Lee (Kapa Hale), Robynne Maii (Fête), and Harry Chin (Pigeonhole) . Sit down for an open conversation about the soul of Hawai‘i’s food and drink culture. They explore how Hawaiian cuisine has evolved beyond stereotypes of luaus and tiki drinks into a rich expression of multicultural heritage, sustainability, and joyful eating. From fusion vs. authenticity to farm-driven creativity and cocktails inspired by place, this episode captures the unique voice of Hawai‘i’s culinary community. One built on collaboration, respect, and flavor. What you’ll learn from this Panel Discussion How Hawai‘i’s close-knit culinary community thrives on collaboration (9:03)Roy Yamaguchi’s journey from Japan to becoming a pioneer of Hawaiian Regional Cuisine (13:01)Chris Kajioka on learning resilience from Per Se to Honolulu’s kitchens (9:38)Keaka Lee’s lessons from Eleven Madison Park and their impact on Kapa Hale (4:04)Robynne Maii’s winding path from English major to James Beard Award–winning chef (7:03)Harry Chin’s transformation from middle school teacher to mixologist (3:03)The clichés and misconceptions about Hawaiian cuisine — and why they miss the point (17:59)The truth about tiki culture and how it diverged from island reality (18:49)How chefs are elevating local cuisine beyond beachside stereotypes (19:48)Why food security and supporting local producers define modern Hawaiian cuisine (21:50)The role of deliciousness over perfection — Chris Kajioka’s creative philosophy (23:00)Roy Yamaguchi on the evolution of fusion: from early experiments to a new definition of authenticity (26:01)How immigrant cuisines shaped distinct Hawaiian flavors (32:59)The rise of poke — and why it’s never the same off the islands (38:05)Sustainability challenges: tuna consumption, local sourcing, and balance (41:20)The next generation’s focus on flavor, sustainability, and joyful eating (46:58)Roy’s mission to bring sustainable, flavorful meals to Hawai‘i’s school lunches (51:29)Harry Chin’s creative cocktail process — inspiration can come from anywhere (56:28)How cross-training and collaboration spark drink innovation (59:20)Lessons from Japan: how cultural precision influences Hawaiian creativity (1:02:18)Roy’s perfume-making experience in Italy — and what scent teaches about taste (1:03:42)Creating food that connects millions without losing regional authenticity (1:09:48)The meaning of “joyful eating”: when food makes you want one more bite (1:14:08)Comfort food confessions: what each chef would eat for life (1:24:41) 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. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Roy Yamaguchi Instagram Social media Chris Kajioka Instagram Social media Robynne Maii Instagram Social media Keaka Lee Instagram Social media Harry Chin Instagram Links mentioned in this episode Chef Roy YamaguchiRoy’s restaurantsEating House 1849 Miro Kaimuki Fete restaurant Kapa Hale SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    1 h et 31 min
  • Exploring the Houston Food Scene: Creativity & Culture

    Exploring the Houston Food Scene: Creativity & Culture
    Oct 21 2025
    In this special episode of Flavors Unknown, recorded during StarChefs Rising Stars Houston and presented in partnership with Symrise Food & Beverage North America, I’m taking you behind the scenes with Houston chefs and mixologists who are defining what makes Houston a top U.S. food city. Joining me are five of the city’s most influential culinary minds: Chef Justin Yu of Theodore RexChef Evelyn García of JŪN and KIN HTXChef Seth Siegel-Gardner, Culinary Director of Local Foods GroupPastry Chef Marie Riddle of Bludornand Mixologist Kristine Nguyen, also from Bludorn Together, we dive into the Houston food scene — its evolution from an underrated market to a multicultural powerhouse of creativity and flavor innovation. We explore how local chefs and bartenders are driving culinary inspiration and creativity in Houston restaurants, redefining sustainability and sourcing in the Houston food industry, and shaping the city’s identity through collaboration, authenticity, and bold storytelling. You’ll also hear candid takes on the role of social media in modern chef culture, how trends evolve in real time, and how the next generation of culinary talent is rewriting the rules of leadership, creativity, and work-life balance. What you’ll learn from the Panel Discussion Houston’s eclectic, multicultural, and community-driven food scene and why it fuels flavor innovation in the Texas restaurant scene (4:32)How Houston evolved into a top U.S. food city and the impact of Michelin’s arrival in Texas (8:02)Sustainability and sourcing in the Houston food industry — from ingredient challenges to creative sourcing solutions (18:27)The rise of non-alcoholic innovation in cocktails and how it’s reshaping beverage menus (12:26)The real challenges of ingredient sourcing and logistics in Houston (18:27)Culinary inspiration and creativity in Houston restaurants — from Vietnamese barbecue to Mexican fine dining (19:33)The rise of Vietnamese barbecue and Latino restaurants in Houston (22:10)How food trend timelines have shortened (23:43)Lessons from Houston’s StarChefs Rising Stars on collaboration, mentorship, and creative freedom (27:18)The importance of mentorship and feedback in sustaining creative growth (41:32)Why Houston’s chefs view creativity as both craft and community — and what that means for future culinary innovation (1:05:15)The “superpower of a dish” approach to menu building (1:07:43)The psychology of flavor — from MSG to memory-driven ranch dressing (1:08:34)Managing creativity, customer expectations, and authenticity in fast-changing food culture (1:26:10)How social media and TikTok are transforming visibility and redefining authenticity in restaurant storytelling (1:29:40) 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. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Justin Yu Instagram Social media Evelyn Garcia Instagram Social media Seth Siegel-Gardner Instagram Social media Marie Riddle Instagram Social media Kristine Nguyen Instagram Links mentioned in this episode Theodore Rex Jūn Maximo Bludorn SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    1 h et 39 min
  • Inside the Bold New Cleveland & Detroit Food Scene

    Inside the Bold New Cleveland & Detroit Food Scene
    Oct 7 2025
    Cleveland Food Scene. Today on Flavors Unknown, I sit down with five dynamic culinary voices who are reshaping perceptions of Cleveland and Detroit’s food and drink scenes.This panel was recorded during StarChefs Rising Stars in Cleveland, and wouldn’t have been possible without the support of Symrise Food & Beverage North America. My guests include:🍕 Chef Vince Morelli – Cent’s Pizza + Goods (Cleveland)🧪 Chef Jeremy Umansky – Larder Delicatessen & Bakery (Cleveland)🥟 Chef Liu Fang – Abundance Culinary (Cleveland)🍰 Pastry Chef Annabella Andricks – Rood (Cleveland)🍸 Bartender Liz Dabecco – Standby (Detroit) Together, we explore what it means to create boldly, collaborate fiercely, and honor your roots—without romanticizing the past. From fermentation experiments with blood to cereal milk desserts, fashion-influenced pizzas, and umami cocktails, this conversation is raw, flavorful, and unapologetically Rust Belt. What you’ll learn from this Panel The Scene & The Spirit [3:27] Why Cleveland deserves your culinary attention [3:53] How Detroit’s food scene is scaling fast [5:11] A rare spirit of collaboration among Cleveland chefs [6:59] Why “Rust Belt” is outdated—and how the Cuyahoga River became a metaphor for rebirth Behind the Apron [8:38] When rival restaurants called the health department on each other [9:01] Beijing’s cutthroat kitchen culture [11:21] Why many chefs left Cleveland—and what brought them back [13:28] Annabella’s imaginary cooking shows for stuffed animals [13:55] Vince’s path from fashion forecasting to pizza Philosophy & Process [20:10] Liu Fang’s sensory rediscovery of childhood flavors [22:05] Vince’s use of fashion “drop culture” and lifestyle branding [29:21] Annabella’s Neapolitan dessert inspired by sake, shōchū, and toasted rice [30:42] Jeremy’s philosophy on rotating seasonal ingredients and making the “non-delicious” craveable Drinks, Desserts & Reinvention [42:17] Liz’s approach to cocktails as storytelling [45:40] Caper brine, MSG, and savory cocktails: gimmick or future? [49:06] Corn, smoked tea, and blueberry in ice cream—Annabella’s unlikely hit [50:33] Vince’s open-door policy on toppings (even pineapple) The Personal & The Political [59:02] Hangover food, donkey burgers, and tuna salad confessions [1:10:19] Jeremy’s call to retire the phrase “food waste” [1:11:00] Annabella’s clever reuse of strawberry scraps [1:14:04] Why regionalism matters more than ever in a TikTok-driven dining world [1:20:25] “It’s good for Cleveland”—why that’s not a compliment Featured Moments You Won’t Want to Miss 🔸 Fermenting with blood & tofu gone wrong – [38:41]🔸 Liu Fang’s haunting story of China’s famine and how it fuels her cooking – [17:03]🔸 Annabella’s anti-dessert desserts: less sugar, more soul – [48:11]🔸 Vince’s graffiti-inspired collab mindset – [24:33]🔸 The last meals that define each guest – [1:04:04–1:06:07] 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. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Jeremy Umansky Instagram Social media Chef Vince Morelli Instagram Social media Chef Liu Fang Instagram Social media Annabella Andricks Instagram Social media Liz Dabecco Instagram Links mentioned in this episode Larder Abundance Culinary Cents Pizza Rood Standby SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    1 h et 27 min
  • Chef Roberto Alcocer on Valle & Mexican Fine Dining

    Chef Roberto Alcocer on Valle & Mexican Fine Dining
    Sep 23 2025
    In this episode of Flavors Unknown, I sit down with Chef Roberto Alcocer, the visionary behind two bold culinary concepts: Malva in Baja California, and Valle, the first Michelin-starred restaurant in Oceanside, California. Born in Mexico City, Roberto’s journey is anything but traditional—his story takes us from early resistance at home to elite kitchens in France and Spain, from rustic open-air cooking to high-touch tasting menus rooted in Mexican terroir. We talk about the pressures of perfection, cultural representation in fine dining, and why he believes every great chef has to be “a little cuckoo.” Whether you’re a culinary pro, an aspiring chef, or simply a lover of bold flavors and fearless storytelling, this episode offers a raw, honest look into what it takes to bridge two countries through one cuisine. What you’ll learn from Chef Roberto Alcocer [2:11] Growing up in a traditional Mexican household: smells, flavors, and values that shaped him[6:59] Why were his parents against him becoming a chef[9:03] The pivotal year Roberto Alcocer spent studying culinary arts in France[11:19] Starting out in a now Michelin-starred restaurant—as a teenager[12:14] The moment Roberto Alcocer realized that pressure fuels him, not breaks him[15:05] Precision, pride, and flavor: What Spanish kitchens taught him about finesse[16:35] His belief that fine dining must “surprise and overdeliver” every night[17:03] The contrast between Malva’s rustic charm and Valle’s refined elegance[17:03] Why Malva is “a table in the farm,” not just farm-to-table[21:52] His strategic pursuit of a Michelin star—and the pressure that follows[22:56] How Roberto Alcocer manages high-stress environments without anger or ego[25:11] The evolving leadership gap: why mentoring Gen Z chefs is different[26:45] His belief that “every chef needs to be a little bit crazy” to succeed[26:56] The unconscious bias against Mexican cuisine in the fine dining world[28:36] Balancing authenticity with elevated expectations in a Michelin setting[30:20] The most important advice he gives to young cooks today[33:52] Why mistakes are the best teachers in a chef’s journey[38:50] How he empowers Mexican-American cooks to embrace their cultural heritage[39:04] Roberto’s favorite local restaurants to try in San Diego[41:27] His unexpected drink of choice: it’s not mezcal[42:45] What he’d tell his younger self if he could go back[45:31] How the pandemic reshaped his outlook on work-life balance 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. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Roberto Alcocer Instagram Facebook Social media Valle Oceanside Instagram Facebook Links mentioned in this episode Valle Restaurant at Oceanside SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    47 min
  • Inside Tamasha: Chef Bhavin Chhatwani’s Journey

    Inside Tamasha: Chef Bhavin Chhatwani’s Journey
    Sep 9 2025
    In this episode of Flavors Unknown, I sit down with Chef Bhavin Chhatwani, the visionary Executive Chef behind Tamasha Modern Indian in Raleigh, North Carolina. Recognized as a James Beard Foundation “Emerging Chef” semifinalist, Bhavin is boldly reshaping the narrative around Indian food in America. We explore his journey from the bustling streets of Udaipur to the refined kitchens of luxury hotels and two-MICHELIN-starred restaurants. Along the way, Chef Bhavin shares how he’s bringing depth, nuance, and regional authenticity to modern Indian cuisine—while making it approachable and unforgettable for American diners. From tamarind-glazed pork belly to street food-inspired desserts, you’ll get a behind-the-scenes look at the stories, philosophy, and intention behind Tamasha’s most memorable dishes—and the broader movement to elevate Indian cuisine on the global stage. What you’ll learn from Chef Bhavin Chhatwani The Origins➤ Childhood food memories from Udaipur, Rajasthan➤ His first cooking experiment at age 6 (3:17)➤ Family influences and early fascination with street food and restaurants (4:30) Culinary Education & Regional Immersion➤ Four years of culinary school in India (5:15)➤ Selection to the elite Taj Group Management Training Program (5:45)➤ Working in Lucknow, Delhi, Bangalore, Chennai, and Hyderabad (7:00–9:30)➤ How cuisine shifts dramatically every 50 miles in India (8:30)➤ Why chefs must work in different regions to understand true Indian cuisine (7:30) Philosophy of Cooking & Evolution of Authenticity➤ His take on “authentic vs. modern” Indian cuisine (11:30)➤ Cooking with memory, instinct, and precise technique (17:55)➤ The story behind Tamasha’s name and vision—“a grand performance on the palate” (12:56) Signature Dishes & Innovation➤ The three-day process behind his pork belly using French techniques (21:23)➤ Street food tributes like Dahi Bhalla and Pani Puri (21:50, 32:05)➤ North Carolina ingredients reimagined: collard greens, purple sweet potatoes (23:30)➤ Sweet potato & cardamom gelato, butter chicken elevated (24:30, 27:30)➤ The challenge of convincing Indian and American diners that Indian food belongs in fine dining (25:09) Hospitality, Culture & Leadership➤ How he builds a joyful, respectful kitchen culture (27:45)➤ Offering staff meaningful work-life balance—including month-long breaks (28:10)➤ Creating guest experiences that feel like personal celebrations (18:30) Personal Favorites & Advice➤ Favorite guilty pleasure foods: chicken kathi rolls & biryani with fried chicken (29:46)➤ The one ingredient he can’t live without (30:33)➤ Advice for young chefs: balancing hard work with smart work (33:08)➤ The biggest misconception about Indian food in America (35:00) 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. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Bhavin Chhatwani Instagram Facebook Social media Tamasha Instagram Facebook Links mentioned in this episode Tamasha Modern indian SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    38 min
  • Orujo Chef Carlos Portela Breaks All the Rules

    Orujo Chef Carlos Portela Breaks All the Rules
    Aug 26 2025
    IThis week on Flavors Unknown, I travel to San Juan, Puerto Rico to speak with Chef Carlos Portela, the visionary behind Orujo Taller de Gastronomía — a genre-defying restaurant where there’s no printed menu, no scripted experience, and no boundaries between kitchen and guest. With up to 25 ever-evolving courses rooted in fire, fermentation, and emotionally charged memory, Chef Portela is redefining what Puerto Rican cuisine can be. From his decision to eliminate gas systems and cook exclusively over wood fire, to sourcing 100% local ingredients — even sending foragers into the wild — Carlos is building a culinary philosophy rooted in place, process, and presence. In this episode, we explore: How his grandmother’s kitchen shaped his food philosophyWhy he almost became a magician instead of a chefThe story behind the name OrujoHis approach to inspiration, failure, and reinventionWhy cooking is not a job, but a way of life This is a deep, raw, and radical conversation that challenges what a restaurant can be — and how chefs can reimagine identity through food. What you’ll learn from Chef Carlos Portela 4:29 – Carlos Portela’s Early memories of Puerto Rican markets and cooking with his grandmother6:42 – The philosophy he inherited from his grandmother’s kitchen8:04 – Why he once dreamed of being a magician — and how cooking became his magic8:18 – His classical culinary training at Johnson & Wales10:59 – The meaning behind Orujo and its core mission10:59 – Why each dish must include at least one local Caribbean ingredient12:56 – Eliminating gas systems in favor of 100% wood-fire cooking13:56 – How Orujo serves up to 30 courses — with no printed menu13:56 – Calling each course an “inspiration,” not a dish15:38 – Ensuring no two visits to Orujo are ever the same16:22 – Exploring Puerto Rico’s rich varieties of root vegetables18:44 – Culinary applications of local taro root20:02 – How his team of foragers introduces wild ingredients weekly25:54 – The rigorous conditioning process for new cooks27:19 – Why Carlos Portela calls Orujo a “workshop,” not a restaurant27:19 – The pushback he received when eliminating menus32:15 – Weekly rituals: Tuesday deep cleaning, Wednesday ingredient drop35:50 – The 1% of wild experiments that become breakthrough moments36:50 – His mission to put Caribbean cuisine on the global stage36:57 – The four cultural pillars influencing Puerto Rican food40:27 – Why he resists the “Creole cuisine” label42:56 – His cautionary take on “passion” in the kitchen43:33 – Why, for Carlos, cooking is a lifestyle — not a job 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. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Carlos Portella Instagram Facebook Social media Orujo Instagram Facebook Links mentioned in this episode Orujo Taller de la Gastronomia SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    46 min
  • Chef William Dissen on Cooking with Purpose

    Chef William Dissen on Cooking with Purpose
    Aug 12 2025
    Today on Flavors Unknown, I’m talking with Chef William Dissen — chef, owner, and visionary behind The Market Place, a renowned 46-year-old farm-to-table restaurant in Asheville, North Carolina. Known for his Appalachian heritage and his fierce commitment to sustainability, Chef Dissen sees cooking not just as craft, but as daily activism. From beating Gordon Ramsay on Uncharted to leading a restaurant that fuels community economics, Chef Dissen blends tradition with innovation — preserving Southern foodways while pushing them into the future. In this episode, we dig into his Appalachian roots, his approach to food preservation, and the lessons he’s learned running one of the most respected sustainable restaurants in America. We’ll talk about the biodiversity of wild mushrooms in Western North Carolina, the business philosophy behind farm-to-table after four decades, and why slowing down to cook together might be the most radical thing you can do in modern life. Whether you’re a chef, home cook, or food lover, this episode will inspire you to think differently about where your food comes from and the impact it makes. What you’ll learn from Chef William Dissen Childhood memories that shaped Chef William Dissen’s culinary path (2:09)The moment that sparked his deep connection to food (5:00)Why he almost chose culinary school in France over the CIA (6:31)Lessons from French market culture and seasonal cooking (7:53)Working at Charleston icons Magnolia and Cypress (9:04)Balancing traditional Low Country cuisine with modern techniques (10:56)Moving to Asheville and stepping into entrepreneurship (13:23)The difference between owning a business and having a great job (14:09)How Hurricane Helene impacted Asheville’s tourism economy (15:00)Appalachian cuisine as the backbone of Southern food (16:14)Food preservation techniques that are both traditional and profitable (18:05)A wild mushroom ravioli dish that celebrates local ingredients (19:27)The biodiversity of wild mushrooms in Western North Carolina (21:07)Sustainability in materials, energy, and operations at The Market Place (22:00)Why Chef Dissen considers cooking a form of activism (24:17)Creating an economic multiplier effect in the community (26:15)The seasonal approach behind his cookbook Thoughtful Cooking: Recipes Rooted in the New South (27:20)Why slowing down and cooking together strengthens relationships (28:27)His top 5 Asheville dining recommendations (29:05)Chef Dissen’s guilty pleasure food (30:38)His favorite Appalachian ingredient (31:57)The book that helped him overcome internal struggles (31:57)Wellness advice for young chefs entering the industry (32:43)His dream culinary collaboration (34:15)The worst piece of advice he’s ever received (35:14) 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. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef William Dissen Instagram Facebook Social media The Market Place Instagram Facebook Links mentioned in this episode The Market Place in Asheville SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER
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    37 min