flavors unknown podcast

In this podcast conversation, Chef Keaka Lee in Honolulu shares insights into his culinary journey, the philosophy behind his restaurant Kapa Hale, and the importance of local ingredients in Hawaiian cuisine.He discusses signature dishes, the creative naming of menu items, and his collaboration with Hawaiian Airlines. The chef also explores innovative dessert creations, including the use of soy sauce, and reflects on the challenges and rewards of being a business owner in the culinary world. In this conversation, Chef Keaka Lee shares his journey from a young chef to a restaurant owner, discussing the importance of timing, the challenges of balancing parenthood with a culinary career, and the responsibility of mentoring the next generation of chefs.He reflects on his career choices, the evolution of the food scene in Hawaii, and the significance of supporting local communities. The discussion also touches on personal insights and rapid-fire questions that reveal Chef Lee’s culinary influences and preferences. What you’ll learn from Chef Keaka Lee 00:00 Introduction and Excitement for the Conversation 01:49 Chef Keaka Lee’s Culinary Philosophy and Signature Dishes 05:52 Fun and Creative Menu Names at Kapahale 09:10 Highlighting Local Ingredients: Taro and Poi 11:59 Exploring Ulu: The Breadfruit of Hawaii 14:01 Collaboration with Hawaiian Airlines 18:01 Innovative Dessert Creations with Soy Sauce 22:00 The Journey of Being a Chef and Business Owner 23:55 The Journey to Culinary Independence 28:05 Balancing Parenthood and Professionalism 30:52 Building a Sustainable Future for the Next Generation 32:07 Mentorship and the New Generation of Chefs 39:05 Reflections on Career Choices and Growth 41:16 Rapid Fire Insights and Personal Favorites 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 Keaka Lee Instagram Social media Kapa Hale Instagram Links mentioned in this episode Kapa Hale restaurant in Honolulu SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

Mixologist and Pigeonhole co-owner Harry Chin joins host Emmanuel to explain how he moved from teaching into hospitality and how education, guest awareness, and trust in the palate shape his approach to mixology. He shares the thinking behind Hawaii-inspired cocktails, menu storytelling, creative development, and when classic or modern techniques serve the drink. Key topics Harry moved from middle-school teaching and barista work into bartending after a demanding year balancing teaching and barback shifts. His teaching background informs how he trains newer bartenders, emphasizing curiosity, fundamentals, and learning from multiple mentors. He argues that mixology is more than memorizing classic recipes: bartenders must trust their palate and adapt to individual guests. Hawaii’s fresh tropical produce inspires his drinks, and he embraces classic tropical styles while advocating for fresh ingredients and better execution. The Queen’s Pog Swizzle combines passion fruit, pickled edible orchids, local rum, mint, orange, lime, and guava bitters. Pigeonhole’s menu tells the story of Harry and co-owner Teresa’s journey, including the Japanese-inspired Forbidden Sushi cocktail and a pho-inspired drink. Harry develops cocktails from themes, memories, or classic templates, refining originality while keeping the drink cohesive; R&D can take 10 to 50 trials. He prioritizes classic technique and foundational knowledge, using clarification and carbonation selectively, as in his satirical canned Tourist Trap Mai Tai. Harry and Teresa combine bar and culinary perspectives, and he advises pursuing meaningful work with full commitment. What you’ll learn from Mixologist Harry Chin Chapters 00:00 From middle-school teacher to bartender07:16 Teaching bartenders to learn, not just memorize13:09 Finding Hawaii’s flavors without dodging tropical classics18:02 Pickled orchids and the Queen’s Pog Swizzle21:42 Pigeonhole’s origin-story menu and Forbidden Sushi27:08 How a cocktail idea becomes a distinctive drink31:00 Balancing house classics with guest preferences33:08 When to stop adding ingredients35:06 Why classic technique comes before molecular tricks40:04 Building Pigeonhole with Teresa42:59 Advice to his younger self and what makes the bar whole 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 Mixologist Harry Chin Instagram Social media Pigeonhole Instagram Links mentioned in this episode Pigeonhole SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

This conversation delves into the vibrant culinary scene of the Bay Area, highlighting the importance of community, sustainability, and innovation in both food and drink. The panelists are: Kim Alter, chef-owner of Nightbird and Linden Room and founder of EarlyBird Hospitality. She has built a San Francisco tasting-menu restaurant around thematic storytelling, whole-ingredient utilization, and “reflection courses,” while extending her approach through consulting projects in the United States and Taiwan. Evan Williams, beverage director at Dalida and Maria Isabel. He has built culturally grounded cocktail programs that place unfamiliar ingredients inside recognizable drinking archetypes, allowing guests to enjoy the drink immediately or explore its deeper cultural story. Alex Hong, chef-owner of Sorrel and co-founder of Arquet and Parachute Bakery. He developed Sorrel from a three-year pop-up into an established fine-dining restaurant, then expanded into a wood-fired California restaurant and bakery at the Ferry Building. Yesenia Castañon, pastry director for JouJou and Lazy Bear. She works between two distinct formats: French-inspired bistro pastry at JouJou and nostalgic, California-driven fine dining at Lazy Bear, bringing her own Mexican memories and flavors into classical technique. We discuss their experiences, techniques, and the evolution of the culinary landscape over the past decade, emphasizing collaboration among chefs and the use of local ingredients. The podcast aims to showcase the creativity and passion that define the Bay Area’s food culture. This conversation explores the journey of culinary learning, the importance of creativity in the kitchen, and the challenges chefs face in balancing tradition with innovation. It delves into the impact of climate change on ingredient sourcing, the responsibility chefs have towards their communities, and the personal backgrounds that shape their culinary practices. The discussion emphasizes collaboration within the culinary world and the evolving nature of cooking practices. What you’ll learn from this Panel Discussion? 00:00 Introduction to the Culinary Scene 05:59 Exploring the Bay Area Food Scene 12:04 Evolution of Culinary Techniques 18:40 Sustainability and Community in Food 24:03 Innovative Drink Concepts and Collaborations 35:41 The Journey of Culinary Learning39:07 Creativity in the Kitchen 40:27 Seasonal Menus and Ingredient Sourcing44:05 Balancing Tradition and Innovation 47:09 Impact of Climate Change on Ingredients 51:50 Culinary Responsibility and Community Engagement 56:54 Navigating Challenges in Culinary Creation 01:01:00 Personal Culinary Backgrounds and Influences 01:07:49 Collaboration and Community in the Culinary World 01:11:57 The Future of Culinary Practices 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. Published on February 2026 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 Kim Alter Instagram Social media Mixologist Evan Williams Instagram Social media Chef Alex Hong Instagram Social media Chef Yesenia Castañon Instagram Links mentioned in this episode Nightbird Dalida Sorrel Joujou SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

In this conversation, Kyton Blair, mixologist at Roquette in Seattle, delve into the world of bartending, exploring his journey from busser to seasoned mixologist. We discuss the vibrant Seattle cocktail scene, the influence of French spirits, and the creative process behind crafting innovative cocktails.Kyton shares insights from his travels, particularly to France and the Caribbean, and how these experiences shape his cocktail creations. The discussion also touches on current trends in savory cocktails and the importance of flavor-driven development in mixology. Kyton shares insights into the art of cocktail creation, emphasizing the importance of collaboration among bartenders for menu development. He discusses the evolution of his approach to building cocktails, the growing trend of non-alcoholic drinks, and his passion for mezcal and apple brandy. Kyton highlights the significance of curiosity in the culinary world and the benchmarks that define quality in bartending, such as the Negroni test. He also recommends influential books that have shaped his mixology journey, concluding with the idea that a memorable cocktail should have a well-defined structure.   What you’ll learn from Mixologist Kyton Blair Kyton has been bartending for thirteen years, starting from a busser. The Seattle cocktail scene is known for its quality and variety. French spirits play a significant role in Kyton’s cocktail creations. Innovative cocktails often involve unique ingredients and flavor combinations. Travel experiences greatly influence cocktail development and inspiration. Kyton emphasizes the importance of continuous learning in bartending. Savory cocktails are becoming increasingly popular in the mixology world. Kyton enjoys experimenting with flavors and creating new drink experiences. The creative process involves understanding flavor profiles and classic templates. Kyton aims to introduce customers to new spirits and broaden their palates. Collaboration among bartenders enhances menu diversity. Understanding classic cocktails is crucial for innovation. Non-alcoholic cocktails are gaining popularity and complexity. Mezcal offers unique flavors and characteristics. Curiosity in culinary arts leads to continuous learning. The Negroni serves as a benchmark for cocktail quality. Engaging with creators fosters community and knowledge. Books like Cocktail Codex are essential for bartenders. Rum agricole has a depth of flavor worth exploring. A memorable cocktail should have a clear structure. Chapters 00:00 Introduction to Bartending Journey05:52 Exploring French Spirits and Cocktails12:00 Travel Inspirations and Experiences18:01 Trends in Savory Cocktails25:00 Crafting Unique Cocktails: The Art of Menu Development31:03 The Evolution of Cocktail Creation: Learning from Classics39:01 The Importance of Curiosity in Culinary Arts48:00 The Negroni Test: A Bartender’s Benchmark  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 Mixologist Kyton Blair Instagram Facebook Social media Roquette Instagram Facebook Links mentioned in this episode The Market Place in Asheville SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER

In this episode, Chef Charlie Collins shares his journey from a young boy in Panama to becoming a renowned chef. He discusses his family’s hotel in Boquete, the significance of local ingredients, and the diverse culinary influences that shape Panamanian cuisine.The conversation delves into the concept of his restaurant, T’ACH in Boquete, and the rich cultural heritage of Panama’s food, highlighting traditional cooking techniques and key ingredients that define the region’s culinary landscape. In this engaging conversation, Chef Charlie Collins shares his insights into the unique ingredients of Panamanian cuisine, his creative process as a chef, and the evolution of culinary traditions in Panama. He discusses the influence of Italian, Chinese, African cuisines, his personal culinary heritage, and the importance of local ingredients. The recording also touches on the challenges and joys of being a chef in Panama, as well as the significance of family and cultural influences in shaping his culinary journey. What you’ll learn from Chef Charlie Collins Chef Charlie Collins was inspired to become a chef at a young age. Boquete is known for its exceptional coffee production. The restaurant Tash is named after the Embera Wunan word for plantains, a staple food. Panamanian cuisine varies significantly across regions, with unique local dishes. Tamales in Panama are made with ground corn and have distinct regional variations. The influence of Caribbean cuisine is prominent in Panama, especially in Colon and Boca del Toro. Key ingredients in Panamanian cuisine include pork, chicken, culantro, and soy sauce. Traditional cooking techniques in Panama often involve smoking meats for preservation. Nance fruit is used in various dishes and has a unique flavor profile. Panama’s culinary scene has evolved, with more chefs focusing on traditional Panamanian cuisine. The chontaduro palm is nutritious and used for oil. Tamarillo has a unique flavor and health benefits. A chef’s inspiration comes from tasting and seeing ingredients. Creativity in cooking is essential for catering events. Panamanian cuisine has been influenced by American tastes. Chef Collins aims to elevate Panamanian cuisine’s recognition. Traditional recipes often have secret ingredients. Family heritage plays a significant role in culinary skills. Ice cream and cheese are personal guilty pleasures. Boquete is known for its exceptional coffee. Chapters 00:00 Introduction to Chef Charlie Collins 01:06 Chef’s Background and Early Influences 05:10 Exploring Boquete, Panama 08:17 The Concept of Tash Restaurant 10:57 Culinary Discoveries in Panama 15:40 Diverse Regional Dishes 21:10 Key Ingredients in Panamanian Cuisine 27:25 Traditional Cooking Techniques 28:02 The Role of Smoke in Panamanian Cuisine 32:11 Exploring Unique Panamanian Ingredients 34:26 The Creative Process of a Chef 37:33 Signature Dishes and Culinary Innovations 41:45 The Evolution of Panamanian Cuisine 46:47 Influences and Inspirations in Cooking 54:14 Personal Culinary Heritage and Family Influence 57:50 Guilty Pleasures and Culinary Favorites 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 Charlie Collins Instagram Social media Panamonte Instagram Facebook Links mentioned in this episode The Panamonte Inn T’ACH restaurant SUBSCRIBE TO THE ‘FLAVORS UNKNOWN’ NEWSLETTER