What could be better than enjoying gelato with friends on a warm evening? It's a simple pleasure that captures life's essence. But what sets apart a truly great gelato?   Meet Edoardo Tonolli, the Co-founder and CEO of Bacio di Latte, a Gelateria dedicated to crafting the world's finest gelato and spreading joy to every customer.    "Bacio di latte" translates to "kiss of milk" in English, embodying their belief that while any ingredient can make a gelato, it takes something special to create a Bacio di Latte experience. Once you taste it, you'll understand the truth in this statement.   Edoardo's journey began in Milan, where his love for gelato blossomed during frequent gatherings with family and friends. After completing his degree, he ventured across the Atlantic and volunteered at a hospital in northern Brazil. Along the way, he noticed a scarcity of gelato shops in Sao Paulo. His passion for gelato collided with the opportunity to make his mark in Brazil.    In 2011, Edoardo realized his vision by establishing a premium Gelateria in Sao Paulo. Today, Bacio di Latte boasts nearly 180 locations in Brazil and four stores in Southern California, with plans for expansion in the coming months. This is a story inspired by Italy, perfected in Brazil, and now leaving its mark on Southern California.   Learn more about Bacio di Latte: <a href="https://bit.ly/3wh6mUN">https://bit.ly/3wh6mUN</a>     Follow Bacio di Latte on Instagram: <a href="https://bit.ly/4deVIyv">https://bit.ly/4deVIyv</a> <a href="https://bit.ly/4b4iRBU">https://bit.ly/4b4iRBU</a>     Follow On The Pass on Instagram: <a href="http://bit.ly/3Kvgm1n">http://bit.ly/3Kvgm1n</a>     Follow our Host, Gabriel Ornelas: <a href="http://bit.ly/3YS964b">http://bit.ly/3YS964b</a>     Learn more about On The Pass: <a href="https://bit.ly/3J2PPXP">https://bit.ly/3J2PPXP</a>     Read Gabriel's Articles: <a href="http://bit.ly/3SnOsGG">http://bit.ly/3SnOsGG</a>     Lets work together! Get in contact: <a href= "https://www.studioornelas.com">https://www.studioornelas.com</a> <a href= "https://www.gabrielornelas.com/">www.gabrielornelas.com</a>

<description>&lt;p&gt;What could be better than enjoying gelato with friends on a warm evening? It's a simple pleasure that captures life's essence. But what sets apart a truly great gelato?&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Meet Edoardo Tonolli, the Co-founder and CEO of Bacio di Latte, a Gelateria dedicated to crafting the world's finest gelato and spreading joy to every customer.&lt;span class= "Apple-converted-space"&gt; &lt;/span&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;"Bacio di latte" translates to "kiss of milk" in English, embodying their belief that while any ingredient can make a gelato, it takes something special to create a Bacio di Latte experience. Once you taste it, you'll understand the truth in this statement.&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Edoardo's journey began in Milan, where his love for gelato blossomed during frequent gatherings with family and friends. After completing his degree, he ventured across the Atlantic and volunteered at a hospital in northern Brazil. Along the way, he noticed a scarcity of gelato shops in Sao Paulo. His passion for gelato collided with the opportunity to make his mark in Brazil.&lt;span class="Apple-converted-space"&gt; &lt;/span&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;In 2011, Edoardo realized his vision by establishing a premium Gelateria in Sao Paulo. Today, Bacio di Latte boasts nearly 180 locations in Brazil and four stores in Southern California, with plans for expansion in the coming months. This is a story inspired by Italy, perfected in Brazil, and now leaving its mark on Southern California.&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Learn more about Bacio di Latte:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3wh6mUN"&gt;https://bit.ly/3wh6mUN&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow Bacio di Latte on Instagram:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/4deVIyv"&gt;https://bit.ly/4deVIyv&lt;/a&gt;&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/4b4iRBU"&gt;https://bit.ly/4b4iRBU&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow On The Pass on Instagram:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3Kvgm1n"&gt;http://bit.ly/3Kvgm1n&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow our Host, Gabriel Ornelas:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3YS964b"&gt;http://bit.ly/3YS964b&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Learn more about On The Pass:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3J2PPXP"&gt;https://bit.ly/3J2PPXP&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Read Gabriel's Articles:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3SnOsGG"&gt;http://bit.ly/3SnOsGG&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Lets work together! Get in contact:&lt;/p&gt; &lt;p&gt;&lt;a href= "https://www.studioornelas.com"&gt;https://www.studioornelas.com&lt;/a&gt;&lt;/p&gt; &lt;p&gt;&lt;a href= "https://www.gabrielornelas.com/"&gt;www.gabrielornelas.com&lt;/a&gt;&lt;/p&gt;</description>

What could be better than enjoying gelato with friends on a warm evening? It's a simple pleasure that captures life's essence. But what sets apart a truly great gelato?   Meet Edoardo Tonolli, the Co-founder and CEO of Bacio di Latte, a Gelateria...

92. Edoardo Tonolli: The Art of Gelato

On this episode of the High Tea series, Gabriel Ornelas sits down with Kristen Hawley, San Francisco-based journalist and Founder of Expedite, a newsletter about restaurant technology and the future of hospitality.    For the last decade Kristen has been at the forefront offering pragmatic coverage and sharp analysis of the technology that’s changing our relationship with restaurants.   Her writing has appeared in Bon Appetit, Insider, Food & Wine, Eater, Robb Report, the San Francisco Chronicle, and many more.   In this episode, we discuss: ☑️People caring how restaurants work ☑️Her work and focus is adding a layer of understanding to how these businesses function ☑️Fast Company Most Innovative In Dining 2024  ☑️Wonder — a new food hall partnering with chefs  ☑️Zume, the start-up flop who was supposed to revolutionize the food system (Soft Bank funded) ☑️Sign up for Expedite Newsletter (link in show notes)   Learn more about Kristen Hawley and Expedite Newsletter: <a href="https://bit.ly/3U8XwQY">https://bit.ly/3U8XwQY</a>     Follow Kristen on Instagram: <a href="https://bit.ly/3QgluIV">https://bit.ly/3QgluIV</a>     Follow On The Pass on Instagram: <a href="http://bit.ly/3Kvgm1n">http://bit.ly/3Kvgm1n</a>     Follow our Host, Gabriel Ornelas: <a href="http://bit.ly/3YS964b">http://bit.ly/3YS964b</a>     Connect with Gabriel on LinkedIn: <a href="https://bit.ly/3Oxa2I3">https://bit.ly/3Oxa2I3</a>     On The Pass Website: <a href="https://bit.ly/3J2PPXP">https://bit.ly/3J2PPXP</a>     Read Gabriel's Articles: <a href="http://bit.ly/3SnOsGG">http://bit.ly/3SnOsGG</a>

<description>&lt;p&gt;On this episode of the High Tea series, Gabriel Ornelas sits down with Kristen Hawley, San Francisco-based journalist and Founder of Expedite, a newsletter about restaurant technology and the future of hospitality.&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; For the last decade Kristen has been at the forefront offering pragmatic coverage and sharp analysis of the technology that’s changing our relationship with restaurants.&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Her writing has appeared in Bon Appetit, Insider, Food &amp; Wine, Eater, Robb Report, the San Francisco Chronicle, and many more.&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;In this episode, we discuss:&lt;/p&gt; &lt;p&gt;☑️People caring how restaurants work&lt;/p&gt; &lt;p&gt;☑️Her work and focus is adding a layer of understanding to how these businesses function&lt;/p&gt; &lt;p&gt;☑️Fast Company Most Innovative In Dining 2024&lt;span class= "Apple-converted-space"&gt; &lt;/span&gt;&lt;/p&gt; &lt;p&gt;☑️Wonder — a new food hall partnering with chefs&lt;span class= "Apple-converted-space"&gt; &lt;/span&gt;&lt;/p&gt; &lt;p&gt;☑️Zume, the start-up flop who was supposed to revolutionize the food system (Soft Bank funded)&lt;/p&gt; &lt;p&gt;☑️Sign up for Expedite Newsletter (link in show notes)&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Learn more about Kristen Hawley and Expedite Newsletter:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3U8XwQY"&gt;https://bit.ly/3U8XwQY&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow Kristen on Instagram:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3QgluIV"&gt;https://bit.ly/3QgluIV&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow On The Pass on Instagram:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3Kvgm1n"&gt;http://bit.ly/3Kvgm1n&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow our Host, Gabriel Ornelas:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3YS964b"&gt;http://bit.ly/3YS964b&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Connect with Gabriel on LinkedIn:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3Oxa2I3"&gt;https://bit.ly/3Oxa2I3&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;On The Pass Website:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3J2PPXP"&gt;https://bit.ly/3J2PPXP&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Read Gabriel's Articles:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3SnOsGG"&gt;http://bit.ly/3SnOsGG&lt;/a&gt;&lt;/p&gt;</description>

On this episode of the High Tea series, Gabriel Ornelas sits down with Kristen Hawley, San Francisco-based journalist and Founder of Expedite, a newsletter about restaurant technology and the future of hospitality.    For the last decade...

91. High Tea: Kristen Hawley

On this episode of the High Tea series, Gabriel Ornelas sits down with Dana Cowin, New York-based food-obsessed journalist and former Editor-in-Chief of Food & Wine.   Dana is an award-winning editor, author, podcast host, TEDx speaker and facilitator who creates change through food, gathering, conversation and community.    She believes in the power of food to bring joy, connection and transformation and is doing all of this with her new platform, Progressive Hedonist. A Progressive Hedonist is a person whose sense of enjoyment is amplified when their actions also help heal the planet.   In this episode, we discuss: ☑️Farmers evolving climate resilient crops  ☑️More delivery options ☑️Progressive Hedonist launch event + upcoming collaboration events ☑️Farm-House French 75 w/ Anytime Spritz (Regenerative Organic) ☑️Good Food Awards 2024 ☑️The work and mission of Progressive Hedonist  ☑️5 Principles of Progressive Hedonist  ☑️What most surprised Dana about food over the last few decades   Learn more about Dana Cowin and Progressive Hedonist: <a href="https://bit.ly/3Q25Z7g">https://bit.ly/3Q25Z7g</a>     Follow Dana on Instagram: <a href="https://bit.ly/4aGLaXy">https://bit.ly/4aGLaXy</a>     Follow On The Pass on Instagram: <a href="http://bit.ly/3Kvgm1n">http://bit.ly/3Kvgm1n</a>     Follow our Host, Gabriel Ornelas: <a href="http://bit.ly/3YS964b">http://bit.ly/3YS964b</a>     Connect with Gabriel on LinkedIn: <a href="https://bit.ly/3Oxa2I3">https://bit.ly/3Oxa2I3</a>     On The Pass Website: <a href="https://bit.ly/3J2PPXP">https://bit.ly/3J2PPXP</a>     Read Gabriel's Articles: <a href="http://bit.ly/3SnOsGG">http://bit.ly/3SnOsGG</a>

<description>&lt;p&gt;On this episode of the High Tea series, Gabriel Ornelas sits down with Dana Cowin, New York-based food-obsessed journalist and former Editor-in-Chief of Food &amp; Wine.&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Dana is an award-winning editor, author, podcast host, TEDx speaker and facilitator who creates change through food, gathering, conversation and community.&lt;span class= "Apple-converted-space"&gt; &lt;/span&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;She believes in the power of food to bring joy, connection and transformation and is doing all of this with her new platform, Progressive Hedonist. A Progressive Hedonist is a person whose sense of enjoyment is amplified when their actions also help heal the planet.&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;In this episode, we discuss:&lt;/p&gt; &lt;p&gt;☑️Farmers evolving climate resilient crops&lt;span class= "Apple-converted-space"&gt; &lt;/span&gt;&lt;/p&gt; &lt;p&gt;☑️More delivery options&lt;/p&gt; &lt;p&gt;☑️Progressive Hedonist launch event + upcoming collaboration events&lt;/p&gt; &lt;p&gt;☑️Farm-House French 75 w/ Anytime Spritz (Regenerative Organic)&lt;/p&gt; &lt;p&gt;☑️Good Food Awards 2024&lt;/p&gt; &lt;p&gt;☑️The work and mission of Progressive Hedonist&lt;span class= "Apple-converted-space"&gt; &lt;/span&gt;&lt;/p&gt; &lt;p&gt;☑️5 Principles of Progressive Hedonist &lt;/p&gt; &lt;p&gt;☑️What most surprised Dana about food over the last few decades&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Learn more about Dana Cowin and Progressive Hedonist:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3Q25Z7g"&gt;https://bit.ly/3Q25Z7g&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow Dana on Instagram:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/4aGLaXy"&gt;https://bit.ly/4aGLaXy&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow On The Pass on Instagram:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3Kvgm1n"&gt;http://bit.ly/3Kvgm1n&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow our Host, Gabriel Ornelas:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3YS964b"&gt;http://bit.ly/3YS964b&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Connect with Gabriel on LinkedIn:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3Oxa2I3"&gt;https://bit.ly/3Oxa2I3&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;On The Pass Website:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3J2PPXP"&gt;https://bit.ly/3J2PPXP&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Read Gabriel's Articles:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3SnOsGG"&gt;http://bit.ly/3SnOsGG&lt;/a&gt;&lt;/p&gt;</description>

On this episode of the High Tea series, Gabriel Ornelas sits down with Dana Cowin, New York-based food-obsessed journalist and former Editor-in-Chief of Food & Wine.   Dana is an award-winning editor, author, podcast host, TEDx speaker and...

90. High Tea: Dana Cowin

Step into a world where every hotel feels like a scene from a captivating movie, with you as the supporting cast member. Join us as we delve into the visionary minds behind Ash NYC, a trailblazing design firm and hotelier known for crafting unforgettable experiences in the boutique hospitality realm.   Meet Ari Heckman, the Co-founder and CEO, and Xavier Donnelly, the Creative Director, leading Ash NYC. Their portfolio boasts iconic projects like the enchanting Hotel Peter & Paul in New Orleans, the stylish Dean in Providence, Rhode Island, the alluring Siren in Detroit, and the forthcoming Shenandoah Mansions in Richmond, Virginia, set to open this fall.   For Ash NYC, hotels are not just places to stay; they are cinematic fantasies waiting to be explored. Each property is a meticulously curated world, inviting guests to embark on an immersive journey of discovery. Through their work, they breathe new life into forgotten spaces, transforming them into vibrant cultural hubs that redefine the essence of a city.   Welcome to the world of ASH NYC—a place where every stay, every play, and every moment promises a new adventure.   Learn more about ASH NYC: <a href="https://bit.ly/43UxwNN">https://bit.ly/43UxwNN</a>     Follow ASH NYC on Instagram: <a href="https://bit.ly/3JguhXv">https://bit.ly/3JguhXv</a>     Explore ASH Souvenirs: <a href="https://bit.ly/3xwjJ3U">https://bit.ly/3xwjJ3U</a>     Follow On The Pass on Instagram: <a href="http://bit.ly/3Kvgm1n">http://bit.ly/3Kvgm1n</a>     Follow our Host, Gabriel Ornelas: <a href="http://bit.ly/3YS964b">http://bit.ly/3YS964b</a>     Learn more about On The Pass: <a href="https://bit.ly/3J2PPXP">https://bit.ly/3J2PPXP</a>     Read Gabriel's Articles: <a href="http://bit.ly/3SnOsGG">http://bit.ly/3SnOsGG</a>     Lets work together! Get in contact: <a href= "https://www.studioornelas.com">https://www.studioornelas.com</a> <a href= "https://www.gabrielornelas.com/">www.gabrielornelas.com</a>

<description>&lt;p class="MsoNormal"&gt;Step into a world where every hotel feels like a scene from a captivating movie, with you as the supporting cast member. Join us as we delve into the visionary minds behind Ash NYC, a trailblazing design firm and hotelier known for crafting unforgettable experiences in the boutique hospitality realm.&lt;/p&gt; &lt;p class="MsoNormal"&gt; &lt;/p&gt; &lt;p class="MsoNormal"&gt;Meet Ari Heckman, the Co-founder and CEO, and Xavier Donnelly, the Creative Director, leading Ash NYC. Their portfolio boasts iconic projects like the enchanting Hotel Peter &amp; Paul in New Orleans, the stylish Dean in Providence, Rhode Island, the alluring Siren in Detroit, and the forthcoming Shenandoah Mansions in Richmond, Virginia, set to open this fall.&lt;/p&gt; &lt;p class="MsoNormal"&gt; &lt;/p&gt; &lt;p class="MsoNormal"&gt;For Ash NYC, hotels are not just places to stay; they are cinematic fantasies waiting to be explored. Each property is a meticulously curated world, inviting guests to embark on an immersive journey of discovery. Through their work, they breathe new life into forgotten spaces, transforming them into vibrant cultural hubs that redefine the essence of a city.&lt;/p&gt; &lt;p class="MsoNormal"&gt; &lt;/p&gt; &lt;p class="MsoNormal"&gt;Welcome to the world of ASH NYC—a place where every stay, every play, and every moment promises a new adventure.&lt;/p&gt; &lt;p class="MsoNormal"&gt; &lt;/p&gt; &lt;p&gt;Learn more about ASH NYC:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/43UxwNN"&gt;https://bit.ly/43UxwNN&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow ASH NYC on Instagram:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3JguhXv"&gt;https://bit.ly/3JguhXv&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Explore ASH Souvenirs:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3xwjJ3U"&gt;https://bit.ly/3xwjJ3U&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow On The Pass on Instagram:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3Kvgm1n"&gt;http://bit.ly/3Kvgm1n&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow our Host, Gabriel Ornelas:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3YS964b"&gt;http://bit.ly/3YS964b&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Learn more about On The Pass:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3J2PPXP"&gt;https://bit.ly/3J2PPXP&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Read Gabriel's Articles:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3SnOsGG"&gt;http://bit.ly/3SnOsGG&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Lets work together! Get in contact:&lt;/p&gt; &lt;p&gt;&lt;a href= "https://www.studioornelas.com"&gt;https://www.studioornelas.com&lt;/a&gt;&lt;/p&gt; &lt;p&gt;&lt;a href= "https://www.gabrielornelas.com/"&gt;www.gabrielornelas.com&lt;/a&gt;&lt;/p&gt;</description>

Step into a world where every hotel feels like a scene from a captivating movie, with you as the supporting cast member. Join us as we delve into the visionary minds behind Ash NYC, a trailblazing design firm and hotelier known for crafting...

89. Hot Spot: Ari Heckman + Xavier Donnelly of ASH NYC

On This episode of the High Tea series, Gabriel Ornelas sits down with Mike Traud, Philadelphia-based lawyer-turned-chef-turned-university instructor and Founder and Executive Director of The Chef Conference.   Mike founded The Chef conference in 2013 in partnership with Drexel University. It has evolved to become its own entity still lead by the vision and leadership of Mike.   The Chef Conference is set to kick off in Philadelphia from April 12th - 15th, serving up opportunities for both hospitality professionals and food lovers to eat, drink and share their passion for the culinary arts via a sweet of engaging programing, for example, live talks, tastings, special collaboration dinners, podcasts recordings and more.   In this episode, we discuss: ☑️Willingness to engage in dialogue ☑️Provide a space for necessary conversation ☑️The Chef Conference 2024 ☑️Alain Ducasse Book Discussion ☑️Beauty in the accessibility ☑️2024 Programming ☑️How The Chef Conference evolves   Learn more about The Chef Conference: <a href="https://bit.ly/3vFSWl7">https://bit.ly/3vFSWl7</a>     Follow The Chef Conference on Instagram: <a href="https://bit.ly/4altekS">https://bit.ly/4altekS</a>     Follow On The Pass: <a href="http://bit.ly/3Kvgm1n">http://bit.ly/3Kvgm1n</a>     Follow our Host, Gabriel Ornelas: <a href="http://bit.ly/3YS964b">http://bit.ly/3YS964b</a>     Connect with Gabriel on LinkedIn: <a href="https://bit.ly/3Oxa2I3">https://bit.ly/3Oxa2I3</a>     On The Pass Website: <a href="https://bit.ly/3J2PPXP">https://bit.ly/3J2PPXP</a>     Read Gabriel's Articles: <a href="http://bit.ly/3SnOsGG">http://bit.ly/3SnOsGG</a>

<description>&lt;p class="MsoNormal"&gt;On This episode of the High Tea series, Gabriel Ornelas sits down with Mike Traud, Philadelphia-based lawyer-turned-chef-turned-university instructor and Founder and Executive Director of The Chef Conference.&lt;/p&gt; &lt;p class="MsoNormal"&gt; &lt;/p&gt; &lt;p class="MsoNormal"&gt;Mike founded The Chef conference in 2013 in partnership with Drexel University. It has evolved to become its own entity still lead by the vision and leadership of Mike.&lt;/p&gt; &lt;p class="MsoNormal"&gt; &lt;/p&gt; &lt;p class="MsoNormal"&gt;The Chef Conference is set to kick off in Philadelphia from April 12th - 15th, serving up opportunities for both hospitality professionals and food lovers to eat, drink and share their passion for the culinary arts via a sweet of engaging programing, for example, live talks, tastings, special collaboration dinners, podcasts recordings and more.&lt;/p&gt; &lt;p class="MsoNormal"&gt; &lt;/p&gt; &lt;p class="MsoNormal"&gt;In this episode, we discuss:&lt;/p&gt; &lt;p class="MsoNormal"&gt;☑️Willingness to engage in dialogue&lt;/p&gt; &lt;p class="MsoNormal"&gt;☑️Provide a space for necessary conversation&lt;/p&gt; &lt;p class="MsoNormal"&gt;☑️The Chef Conference 2024&lt;/p&gt; &lt;p class="MsoNormal"&gt;☑️Alain Ducasse Book Discussion&lt;/p&gt; &lt;p class="MsoNormal"&gt;☑️Beauty in the accessibility&lt;/p&gt; &lt;p class="MsoNormal"&gt;☑️2024 Programming&lt;/p&gt; &lt;p class="MsoNormal"&gt;☑️How The Chef Conference evolves&lt;/p&gt; &lt;p class="MsoNormal"&gt; &lt;/p&gt; &lt;p&gt;Learn more about The Chef Conference:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3vFSWl7"&gt;https://bit.ly/3vFSWl7&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow The Chef Conference on Instagram:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/4altekS"&gt;https://bit.ly/4altekS&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow On The Pass:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3Kvgm1n"&gt;http://bit.ly/3Kvgm1n&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Follow our Host, Gabriel Ornelas:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3YS964b"&gt;http://bit.ly/3YS964b&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Connect with Gabriel on LinkedIn:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3Oxa2I3"&gt;https://bit.ly/3Oxa2I3&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;On The Pass Website:&lt;/p&gt; &lt;p&gt;&lt;a href="https://bit.ly/3J2PPXP"&gt;https://bit.ly/3J2PPXP&lt;/a&gt;&lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt; &lt;/p&gt; &lt;p&gt;Read Gabriel's Articles:&lt;/p&gt; &lt;p&gt;&lt;a href="http://bit.ly/3SnOsGG"&gt;http://bit.ly/3SnOsGG&lt;/a&gt;&lt;/p&gt;</description>

On This episode of the High Tea series, Gabriel Ornelas sits down with Mike Traud, Philadelphia-based lawyer-turned-chef-turned-university instructor and Founder and Executive Director of The Chef Conference.   Mike founded The Chef conference in...

88. High Tea: Mike Traud

On The Pass serves up inspiring conversations with dynamic figures in the food + beverage, hospitality and travel space. Hosted by Gabriel Ornelas.

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