flavors unknown podcast

We take you behind the scenes of trending kitchens and bars. A podcast for kitchen and bar professionals, foodies and wannabe foodies.

flavors unknown podcast is a arts podcast hosted by Unknown Host, with 200 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Unknown Host hosts flavors unknown podcast, a arts show with 200 episodes published.

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  Episode #218

  Inside Nashville’s Evolving Food Scene

  Aug 18, 202634 minS8

  In this episode, Nashville’s vibrant food and beverage scene is explored through insights from local chefs, bartenders, and industry experts. Discover how Nashville is evolving into a culinary hotspot with a unique community, innovative chefs, and a growing craft cocktail culture. In this episode, we explore the creative process behind innovative culinary and cocktail creations, the influence of regional ingredients, and the importance of authenticity and curiosity in food and beverage development. Joining me are four very different creative voices from Nashville’s food and beverage community: Alyssa Gangeri, chef-partner at The Butter Milk Ranch; Jesse Valenciana, founder of Secret Bodega; Alex McCutcheon, beverage director at The Patterson House; Sam Jett, who runs the kitchen at Audrey. What you’ll learn from this Panel Discussion Key topics Nashville’s food scene evolution over five years Impact of big-name chefs and brands in Nashville Community and collaboration among Nashville chefs The shift from hot chicken to diverse cuisine Open-source approach to cocktail recipes at Patterson House Nashville’s unique geographical and cultural identity The role of mentorship and training in Nashville’s bar scene Recognition and appreciation of local ingredients and farms The importance of community over ego in Nashville’s culinary scene The growth of Nashville as a national food destination The role of regional ingredients in culinary creativity The process of creating new cocktails inspired by food The importance of seasonality and local sourcing How chefs preserve flavors for year-round use The influence of regional culture on food and drink The balance between authenticity and innovation The impact of personal experiences on culinary style The role of curiosity and experimentation in the kitchen The significance of regional ingredients like mulberries and strawberries The influence of regional farms and seasonality on menu development Chapters 00:00 Introduction to Nashville’s Food and Beverage Scene 05:21 Celebrating Nashville’s Cocktail Culture and Key Bartenders 06:02 The Evolution of Nashville’s Hot Chicken and Culinary Identity 07:15 The Spirit of Collaboration and Community in Nashville 08:09 Nashville’s Growing Food Scene Compared to Chicago 09:01 The Role of Mentorship and Training in Nashville’s Bar Scene 09:42 The Open Source Philosophy at Patterson House 11:21 Recognition of Nashville’s Unique Geographical and Cultural Identity 13:56 The Future of Nashville’s Food and Cocktail Scene 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 Alyssa Gangeri Instagram Social media Jesse Valenciana Instagram Social media Sam Jett Instagram Social media Alex McCutcheon Instagram Links mentioned in this episode The Butter Milk Ranch Secret Bodega The Patterson House SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

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  Episode #217

  Inside Casa Playa with Sarah Thompson

  Aug 4, 202635 minS8

  Las Vegas has quietly become one of America’s most exciting culinary cities, and Chef Sarah Thompson is helping lead that transformation. In this episode, Sarah shares how she unexpectedly fell in love with Mexican cuisine while working at Cosme in New York, why humility became the foundation of her learning, and how Casa Playa celebrates the remarkable diversity of Mexico’s regional cooking. Beyond the food, this conversation explores creativity, mentorship, leadership, ingredient sourcing, and why great chefs remain lifelong students. Grounded in Sarah’s experiences at Casa Playa and her reflections on Las Vegas’ evolving food scene, the episode highlights regional Mexican cuisine, fresh heirloom masa, collaborative leadership, and the importance of curiosity in both cooking and innovation. What you’ll learn from Chef Sarah Thompson Why Las Vegas has become a legitimate global culinary destination. The enormous diversity of regional Mexican cuisine. Why fresh heirloom masa completely changes the dining experience. How chefs respectfully learn another culture’s cuisine. How travel fuels culinary creativity. Why mentorship matters more than hierarchy. How great kitchens develop future leaders. What innovation looks like inside a James Beard Award-winning restaurant. Why authenticity starts with curiosity rather than expertise. Lessons food innovators can borrow from restaurant chefs. Chapters 00:00 Introduction and Sarah’s background02:26 Las Vegas as a serious food city04:18 Exploring neighborhoods beyond the Strip06:09 Favorite bars and local spots in Vegas07:24 Mexican food journey and influences12:12 Concept and inspiration behind Casa Playa13:05 Iconic ingredients in Mexican cuisine14:01 Impact of travel on culinary creativity18:42 Innovative ideas and seasonal ingredients24:49 Leadership and mentorship in the kitchen27:14 Hiring qualities and team development28:45 Culinary education vs. hands-on experience29:42 Guilty pleasure and favorite foods31:30 Overrated food trends and social media influence32:30 Pantry staples and comfort foods33:05 Favorite chilies and ingredients34:13 Must-visit cities in Mexico for chefs34:43 Closing remarks and gratitude 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 Sarah Thompson Instagram Social media Casa Playa Instagram Links mentioned in this episode Casa Playa – The Wynn SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

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  Episode #216

  Maksut Aşkar: Istanbul Beyond Turkish Food

  Jul 21, 202642 minS8

  In this episode of Flavors Unknown, Emmanuel Laroche speaks with Chef Maksut Aşkar, the chef behind Neolokal in Istanbul. This is a conversation about much more than one restaurant. It is a journey into Istanbul’s food culture, the difference between Anatolian and Ottoman cuisine, the flavors of Antakya, Turkish breakfast, heirloom ingredients, sustainability, pistachios, desserts, mentorship, and the role of design in a dining experience. Chef Maksut explains why “Turkish cuisine” can be an oversimplification, why traditions must evolve to stay alive, and how Neolokal creates a bridge between memory and modern gastronomy. The episode document highlights themes including Istanbul’s culinary richness, Anatolian versus Ottoman cuisine, spices, sustainability, storytelling, pistachios, mentorship, Turkish breakfast, desserts, and design. What you’ll learn from Chef Maksut Aşkar Istanbul’s culinary diversity and history Difference between Ottoman and Anatolian cuisine The concept of Neolocale and tradition updating Sustainable sourcing of rare ingredients The role of storytelling in culinary experience The importance of preserving culinary heritage Innovative techniques in traditional recipes The significance of pistachios in Turkish cuisine The open-source approach to culinary knowledge The future of Turkish culinary traditions Chapters 00:00 Introduction and guest introduction 01:57 Istanbul as a city of gastronomy 04:00 Geography and cultural melting pot of Anatolia 06:07 Differences between Ottoman palace cuisine and Anatolian home cooking 09:03 Unique ingredients and regional flavors 13:02 Must-try foods for first-time visitors to Istanbul 15:59 The concept of Neolocale and tradition preservation 19:52 Innovating while respecting culinary heritage 23:05 Storytelling and educational approach in the restaurant 31:00 The importance of ingredients like pistachios and mulberry molasses 32:56 Sharing recipes and open source philosophy 36:01 Training young chefs and culinary mentorship 37:00 Rapid fire questions and personal preferences 49:58 Closing remarks and future outlook 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. Get 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 Maksut Aşkar Instagram Social media Neolokal Instagram Links mentioned in this episode Neolokal in Istanbul SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

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  Episode #215

  Does Gullah Food Need to Be Elevated?

  Jul 7, 202629 minS8

  In this episode of Flavors Unknown, I speak with Chef Carlos Brown, a Charleston-born Gullah Geechee chef and the chef behind Pandora on the Square near Atlanta. The conversation explores the cultural depth of Gullah cuisine, the difference between “Southern food” as a broad label and Gullah Geechee food as a specific heritage, and how Chef Carlos uses French technique, hospitality, and storytelling to bring more recognition to Lowcountry foodways. What begins with shrimp and grits, okra soup, Hoppin’ John, egg and rice, sage, and tarragon becomes a deeper reflection on food as communication, memory, dignity, and cultural authority. Chef Carlos challenges the idea that Gullah Geechee cuisine needs to be “elevated,” suggesting instead that America first needs to understand the soul, history, and intelligence already present in the food. This episode is especially relevant for chefs, culinary creators, food lovers, culinary travelers, and food industry professionals interested in heritage cuisines, cultural storytelling, and the responsibility of translating food traditions for broader audiences. What you’ll learn from Chef Carlos Brown Why Gullah Geechee cuisine should not be reduced to the broader category of “Southern food.” How Gullah food carries African, Lowcountry, coastal, and family memory through everyday dishes. Why Chef Carlos believes “the soul” is often the missing part when people talk about heritage cooking. How dishes like shrimp and grits, okra soup, Hoppin’ John, and egg and rice can carry cultural meaning beyond their ingredients. How French culinary technique can help reveal a cuisine’s depth without erasing its roots. Why education is essential to bringing wider recognition to Gullah Geechee food. How a humble dish like egg and rice can be reframed with the dignity of “the best caviar.” Why food sits at the center of communication, hospitality, and community. How Chef Carlos thinks about bringing Gullah flavors to Atlanta while staying connected to Charleston and the Lowcountry. What chefs, food brands, and culinary professionals can learn from cultural preservation done with respect, technique, and heart. 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 Pandora on The Square Instagram Facebook Links mentioned in this episode Chef Carlos Brown Shop Gullah Gourmet Pandora on the Square SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

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  Episode #214

  The New Las Vegas Food Scene, Off the Strip

  Jun 23, 20261h 27mS8

  The episode of the Flavors Unknown podcast explores the tension between the old image of Las Vegas — buffets, the Strip, spectacle, celebrity restaurants, and viral dining — and the newer reality of a city shaped by local chefs, immigrant influences, neighborhood energy, off-Strip creativity, cultural sensitivity, collaboration, and craft. The guests are: Chef Dylan Jobsz from Esther’s Kitchen Chef Sarah Thompson from Casa Playa at Wynn Chef Jackson Stamper from Ada’s Food and Wine Baker Chef Kimmie McIntosh from Milkfish at Durango Social Club Bartender Joseph Arakawa from Anima by EDO The conversation repeatedly points to this shift: Las Vegas has moved beyond the buffet stereotype into a more diverse culinary community, with Chinatown and the Arts District emerging as creative hubs. The chefs share their sources of inspiration, including travel and cultural influences, and discuss the importance of seasonal ingredients. The conversation delves into the authenticity of cooking in everyday settings, the pressure of social media virality, and the importance of consistency in content creation. Ultimately, the discussion highlights the collaborative nature of cooking and the importance of nurturing talent within the culinary industry. What you’ll learn from the Panel Discussion Listeners will walk away seeing that: Las Vegas is not only the Strip; its food culture is increasingly shaped by neighborhoods, local communities, and independent creative voices. The city’s culinary strength comes from its mix of cultures, migration stories, chef collaboration, and constant reinvention. Authenticity in food and drinks is not about rigid tradition; it is about respect, understanding, flavor, and the ability to translate heritage for today’s guests. Social media matters, but the best culinary work is not built only for virality. The episode emphasizes that authenticity, relatability, and brand integrity matter more than chasing manufactured viral moments. Creativity in restaurants is not just the chef’s individual genius; it depends on teams, feedback, R&D, mentorship, trust, and systems. Chapters 00:00 Introduction to the Culinary Scene in Las Vegas 06:00 Community and Collaboration in the Culinary World 09:46 Local Dining Experiences on the Strip 14:45 Sustainability and Employment in Hospitality 19:39 The Growth of Las Vegas and Culinary Diversity 23:01 The Influence of Military Background on Culinary Perspective 27:02 Integrating Sri Lankan Flavors into Italian Cuisine 30:28 Sources of Culinary Inspiration 34:28 Maintaining Authenticity in Cuisine 39:51 Coconut Delights and Culinary Memories 45:07 The Challenges of Flavor Extraction 49:24 The Rise of Low ABV Drinks 54:20 Balancing Story and Flavor in Cocktails 58:11 The Impact of Social Media on Culinary Trends 01:01:23 Authenticity Over Virality 01:06:12 Innovation and Originality in Modern Cuisine 01:10:14 Nostalgia in Culinary Presentation 01:11:27 Innovating Beverage Experiences 01:12:16 Cultural Sensitivity in Food Marketing 01:14:36 The Importance of Authenticity 01:17:45 Balancing Creativity and Daily Operations 01:19:54 Collaborative Cooking and Team Dynamics 01:21:02 Research and Development in Culinary Arts 01:22:18 The Importance of Team Support in Creativity 01:23:14 Feedback and Iteration in Dish Development 01:24:09 Balancing Service and Creativity 01:25:40 Exploring New Ideas and Overcoming Creative Ruts 01:27:22 Building Trust and Systems for Creativity 01:28:47 Mentorship and Growth in the Culinary Industry 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 !February “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 Dylan Jobsz Instagram Social media Sarah Thompson Instagram Social media Jackson Stamper Instagram Social media Kimmie McIntosh Instagram Social media Joseph Arakawa Instagram Links mentioned in this episode Esther’s Kitchen Casa Playa at the Wynn Ada’s Food & Wine Anima by EDO SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

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