On The Pass

This conversation is about much more than wine.
On this episode of On The Pass, we sit down with Matt Crafton, winemaker at the legendary Chateau Montelena, as the winery approaches a historic milestone—50 years since the Judgment of Paris reshaped the global perception of American wine.
Rather than rehashing history, this conversation looks forward.
Matt shares his unconventional path into winemaking, from leaving finance behind, starting at the bottom of the cellar, and embracing craft over comfort, to now stewarding one of the most iconic names in Napa Valley alongside CEO Bo Barrett.
Together, we explore:
What it means to build something that outlives you

Leading with trust, clarity, and creative freedom

Replanting vineyards with a century-long mindset

Embracing innovation and technology without losing soul

Why wine is ultimately about people, connection, and shared moments

You don't need to be a wine expert to take something meaningful from this episode. This is a conversation about legacy, leadership, patience, and community—told through the lens of a place that has helped shape American culture.
If you care about building things with intention, thinking long-term, and creating work that endures, this episode is for you.
🎧 Listen on Apple Podcasts & Spotify 📺 Watch the full conversation on YouTube 🔔 Subscribe for more conversations at the intersection of food, culture, and humanity
 
Learn more about Chateau Montelena Winery:
https://bit.ly/4jVs31m
 
 
Follow Chateau Montelena on Instagram:
https://bit.ly/45hP3RZ
 
 
Follow On The Pass on Instagram:
http://bit.ly/3Kvgm1n
 
 
Subscribe to On The Pass on YouTube:
https://bit.ly/4hajZq8
 
 
Follow our Host, Gabriel Ornelas:
http://bit.ly/3YS964b
 
 
Learn more about On The Pass:
https://bit.ly/44rEOsR
 
 
Lets work together! Get in contact:
https://www.onthepass.com

In this episode of On The Pass, with José Luis Hinostroza, the chef behind ARCA, a jungle-rooted restaurant shaped by fire, place, and pre-colonial Mesoamerican tradition.
José Luis' journey spans some of the world's most influential kitchens — Alinea, El Celler de Can Roca, and Noma — where he later joined the R&D team for Noma Mexico. But rather than chasing prestige, he chose presence, calm, and connection, ultimately building a life and community in Tulum.
Recorded just after a powerful collaboration dinner celebrating 10 years of ARCA, with chefs flying in from across Mexico, this conversation goes far beyond the plate.
We explore:
Finding calm in Tulum after years of anxiety

Reconnecting with Mexican identity through indigenous ingredients

Letting go of ego and leading with humility

Mentorship, team-building, and protecting creative vision

Why ARCA rejects the "fine dining" label

Community, responsibility, and the future of Mexican cuisine

This episode is about more than food. It's about leadership, legacy, and choosing a life aligned with your values.
🎧 Listen on Apple Podcasts and Spotify 📺 Watch the full conversation on YouTube 📲 Follow @itsonthepass and join the conversation
 
Learn more about José Luis Hinostroza + ARCA: 
https://bit.ly/49uYyi5
 
 
Follow José Luis Hinostroza on Instagram:
https://bit.ly/4szpuGa
 
 
Follow On The Pass on Instagram:
http://bit.ly/3Kvgm1n
 
 
Subscribe to On The Pass on YouTube:
https://bit.ly/4hajZq8
 
 
Follow our Host, Gabriel Ornelas:
http://bit.ly/3YS964b
 
 
Learn more about On The Pass:
https://bit.ly/44rEOsR
 
 
Lets work together! Get in contact:
https://www.onthepass.com

Chef Travis Swikard has become one of the most influential voices shaping the future of West Coast dining. After years cooking at the highest levels in New York, Travis returned home to San Diego to create Callie, a restaurant that has redefined Southern California cuisine and captured national attention. Now, he's preparing to open Fleurette, his most intimate and personal restaurant yet — a project rooted in craft, memory, and a deep sense of place.
 
In this conversation, Travis opens up about the moments that shaped him: the early lessons that forged his discipline, the risk of walking away from a dream job, the grief and setbacks that humbled him, and the clarity that came from rebuilding with purpose. We explore how he leads, how he cultivates culture inside the kitchen, how he thinks about flavor and storytelling, and why he believes San Diego is entering its most exciting culinary chapter yet.
 
In this episode, we discuss: • The rise of Callie and Travis' return to San Diego • Why Fleurette represents a new creative frontier • Leadership, culture-building, and empowering young cooks • Turning loss into fuel and rebuilding with intention • What defines San Diego's food identity — and where it's going • The responsibility chefs carry in shaping community
 
Whether you're a chef, entrepreneur, hospitality leader, or someone who simply loves food and meaningful storytelling, this episode offers a rare look into the heart and mind of a chef leading with vision.
 
📍 Listen to more episodes of On The Pass on Apple, Spotify, Amazon Music, and YouTube. 📺 Watch this full conversation on YouTube — including bonus moments and behind-the-scenes context.
🔔 Subscribe for weekly conversations with the chefs, thinkers, entrepreneurs, and culture-builders shaping hospitality today.
An On The Pass Studios Production
 
Learn more about Travis Swikard + Callie San Diego: 
https://bit.ly/48JdQ1Y
 
 
Follow Travis Swikard on Instagram:
https://bit.ly/44QDyR7
 
 
Follow On The Pass on Instagram:
http://bit.ly/3Kvgm1n
 
 
Subscribe to On The Pass on YouTube and Watch "A New Course":
https://bit.ly/4hajZq8
 
 
Follow our Host, Gabriel Ornelas:
http://bit.ly/3YS964b
 
 
Learn more about On The Pass:
https://bit.ly/44rEOsR
 
 
Lets work together! Get in contact:
https://www.onthepass.com

What does it take to build a bakery that becomes the soul of a neighborhood? In this episode of On The Pass, host Gabriel Ornelas sits down with Or Amsalam, chef and co-founder of Lodge Bread Co., one of Los Angeles' most influential and beloved artisan bakeries.
For nearly a decade, Lodge Bread Co. has been more than a place for great bread — it has become a cultural pillar, a symbol of craft, care, and community. Or shares how his Israeli–Moroccan heritage shaped his palate, how failure became a teacher, and how the bakery's recent Culver City expansion is a way of giving back to the neighborhood that believed in them from day one.
Together, they dive into: • The discipline and philosophy behind naturally leavened sourdough • How heritage, memory, and flavor inform Or's cooking • The power of community-driven hospitality • What creativity looks like after 10 years of growth • Why every neighborhood needs a bakery and a baker • The dish Or wishes he had created • What the next decade of Lodge Bread Co. might hold
This is a thoughtful, warm, fun conversation with a chef who understands that bread isn't just food — it's connection.
Watch the full video episode on YouTube and subscribe to On The Pass for more conversations with chefs, winemakers, and creative leaders shaping food and culture.
 
Learn more about Lodge Bread Co.: 
https://www.lodgebread.com
 
 
Follow Lodge Bread Co. on Instagram:
https://www.instagram.com/lodgebreadco/
 
 
Follow On The Pass on Instagram:
http://bit.ly/3Kvgm1n
 
 
Subscribe to On The Pass on YouTube and Watch "A New Course":
https://bit.ly/4hajZq8
 
 
Follow our Host, Gabriel Ornelas:
http://bit.ly/3YS964b
 
 
Learn more about On The Pass:
https://bit.ly/44rEOsR
 
 
Lets work together! Get in contact:
https://www.onthepass.com

In this special in-depth conversation, Gabriel Ornelas sits down with Chef Eduard Xatruch, one of the three creative forces behind Disfrutar — the #1 restaurant in the world (World's 50 Best 2024) and a three-Michelin-stardestination redefining modern gastronomy.
 
From the legacy of El Bulli to the philosophy of "creative cooking," Eduard reflects on his lifelong pursuit of innovation, collaboration, and meaning. He opens up about the power of partnership with fellow chefs Oriol Castro and Mateu Casañas, the discipline required to harness creativity ("creativity is a beast, and you must control it"), and the relentless curiosity that drives Disfrutar to keep reimagining what's possible in fine dining.
 
Recorded live in Miami during the Estrella Damm Gastronomy Congress, this conversation offers a rare glimpse into the mind of one of the world's most visionary chefs — an exploration of passion, precision, and purpose that defines the next era of culinary creativity.
 
🍽️ Watch the full episode on YouTube or listen on Apple Podcasts and Spotify.

Learn more about Disfrutar: 
https://bit.ly/4hTmVtu
 
 
Follow Disfrutar on Instagram:
https://bit.ly/49HLSG3
 
 
Follow On The Pass on Instagram:
http://bit.ly/3Kvgm1n
 
 
Subscribe to On The Pass on YouTube and Watch "A New Course":
https://bit.ly/4hajZq8
 
 
Follow our Host, Gabriel Ornelas:
http://bit.ly/3YS964b
 
 
Learn more about On The Pass:
https://bit.ly/44rEOsR
 
 
Lets work together! Get in contact:
https://www.onthepass.com