On The Pass
We celebrate the stories of icons and innovators at the forefront of food, beverage and hospitality cultures, serving up inspiration to a world hungry for richer connection and more meaningful experiences.
Три шеф-повара, формирующие будущее кулинарии в Майами и за его пределами | Tasteful Takes, выпуск 1
10 Years of Bread & Belonging | Or Amsalam Reflects on Lodge Bread Co.’s Next Chapter
Взгляд изнутри на кулинарного гения | Эдуард Ксатрух из Disfrutar (ресторан №1 в мире)
The Next Chapter of Global Gastronomy | A New Course EP. 03
How Mentorship Shapes Culinary Legends | A New Course EP. 02
Inside the Mind of a Competitive Chef | A New Course EP. 01
Rare, A Chef’s Story One Year Later | Chef Sean MacDonald on Loss, Resilience & Rebirth
Bianca: Tijuana’s Culinary Soul | A Celebration of Migration & Flavor
Curtis Stone: Leading with Vision, Longevity & Culinary Storytelling | On The Pass Ep. 132
Bolun & Linette Yao of YINGTAO: Michelin-Starred Contemporary Chinese Dining in NYC
LIERNES: Spirit of the Valle | Chef Alfredo Villanueva & The Culture of Valle de Guadalupe
Chef Tara Monsod of Animae + Le Coq in San Diego, Ca
Dave Beran: The Courage To Reinvent
Pablo Rivero, CEO of Resy and Tock
125. Hot Spot: Kwame Onwuachi of Tatiana
Chef Andrew Wong: Our Chinese Restaurant
124. Andrew Wong: Our Chinese Restaurant
123. Hot Spot: Fariyal Abdullahi of Hav & Mar
122. Ryan Cole of Salsify at the Roadhouse
Founders Brunch, Cape Town, South Africa🍷
Beyond Restaurant, by Peter Tempelhoff
Tesselarsdaal Wines, South Africa
121. Laurent Gardinier: Leading Relais & Châteaux
On The Pass x Explore Sideways, South Africa
Hamilton Russell Vineyards, South Africa
Effects Of Change Ep. 6: Fawn Weaver + Series Round Up
Effects Of Change Ep. 5: Clare Reichenbach + Tim Brooke-Web