On The Pass

For years, Noma has stood as one of the most influential restaurants in the world. In 2026, it also became the center of one of hospitality's most difficult conversations.
In this thoughtful and deeply human conversation, Executive Head Chef Pablo Soto joins Gabriel Ornelas to discuss what it was like leading Noma's Los Angeles residency through extraordinary public scrutiny while caring for a team of more than 100 people who had relocated from around the world.
Rather than revisiting headlines, Pablo reflects on leadership, resilience, accountability, the balance between care and standards, and why he continues to believe in the people behind one of the world's most celebrated restaurants.
The conversation also explores the future of Noma, creativity under pressure, and what comes next as the restaurant enters a new chapter.
 
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For nearly twenty years, Chef William Bradley quietly pursued a vision that many believed was impossible: building one of the world's great restaurants in San Diego.
 
In this conversation, the Addison master chef reflects on the long road to becoming Southern California's first three Michelin-star restaurant, the discipline required to sustain excellence, and why true mastery isn't built through breakthrough moments, but through thousands of ordinary days executed extraordinarily well.
 
Together, Gabriel Ornelas and William explore identity, leadership, consistency, sacrifice, California Gastronomy, and the enduring pursuit of becoming more fully yourself.
 
This is a conversation about far more than Michelin stars. It's about what twenty years of unwavering commitment can teach us about building a meaningful life.
 
Learn more about ADDISON and book a reservation:
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For fifteen years, Niki Nakayama and Carole Iida-Nakayama have built one of the most influential restaurants in America.
 
What began as a deeply personal vision for modern kaiseki in Los Angeles has evolved into a restaurant that has helped redefine fine dining in Southern California, earned international acclaim, inspired a generation of chefs, and become one of the most sought-after reservations in the country. 
 
But this conversation isn't about how n/naka started. It's about what happens after success. 
 
In this deeply personal episode of On The Pass, Gabriel Ornelas sits down with Chef's Niki Nakayama and Carole Iida-Nakayama to reflect on fifteen years of n/naka, how their definition of success has evolved, the realities of building a life and business together, and the lessons they've learned through both triumph and adversity. The conversation explores the partnership behind one of America's most celebrated restaurants, the pressure of maintaining excellence at the highest level, and the resilience required to continue moving forward when the path isn't always upward.
 
For the first time, Niki and Carole speak candidly about the emotional realities behind public success, the evolution of their relationship, the future of n/naka, and what they hope their legacy will be long after the final course is served.
Topics discussed include:
• 15 years of n/naka and the evolution of modern kaiseki in Los Angeles
• How success changes over time
• Building a restaurant and a life together
• Leadership, partnership, and trust
• Michelin stars, adversity, and resilience
• The future of n/naka • Lessons for chefs, entrepreneurs, creatives, and founders
 
Whether you're a chef, restaurateur, entrepreneur, hospitality professional, or simply someone striving to build something meaningful, this conversation offers a rare look inside the mindset required to sustain excellence over the long term.
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Learn more about n/naka and book a reservation:
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What does it take to build one of the most celebrated hotels in the world?
In this episode of On The Pass, Gabriel Ornelas sits down with Diego Gutierrez, Co-Founder and CEO of Chablé Hotels, the visionary hospitality brand behind Chablé Yucatán, one of the most awarded luxury destinations in the world and widely regarded as one of the finest hotels in North America.
Surrounded by jungle, cenotes, Mayan history, and a profound sense of place, Chablé has become a global benchmark for luxury hospitality, wellness, architecture, design, and cultural preservation.
But this conversation isn't about luxury for luxury's sake. It's about responsibility.
Together, Gabriel and Diego explore what it means to build a hospitality brand rooted in land, culture, community, and legacy. They discuss the tension between growth and preservation, the pressure that comes with global recognition, the role of food in telling the story of Mexico, and how true luxury is defined not by excess—but by how something makes you feel.
They also dive into:
• The founding vision behind Chablé Yucatán
• Preserving culture while building for the future
• Leadership lessons from family and legacy
• Creating extraordinary guest experiences through authenticity
• Wellness, architecture, and the spirituality of place
• Growing Chablé into new destinations without losing its soul
This is a conversation about stewardship, intentionality, and creating places that leave a lasting impact long after guests return home.
Whether you're a traveler, entrepreneur, hospitality professional, designer, or simply someone interested in building meaningful experiences, this episode offers timeless lessons on leadership, culture, and the power of place.
An On The Pass Studios Production
 
Learn more about Chablé:
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JORGE VALLEJO is one of the most important chefs in the world right now.
As the chef and co-owner of Quintonil alongside his wife Alejandra Flores, Jorge has helped redefine modern Mexican gastronomy on the global stage. Quintonil currently holds 2 Michelin Stars and was ranked No. 3 on the 2025 World's 50 Best Restaurants list, making it one of the most celebrated restaurants on earth.
But this conversation goes far beyond rankings.
In this episode of On The Pass, Gabriel Ornelas sits down with Jorge Vallejo for a deeply personal conversation about Mexico, identity, leadership, restaurant culture, hospitality and the responsibility of representing a country through food.
Together, they explore:
• Why "Mexico is not one thing"
• How food acts as a social and emotional connector in Mexican culture
• The pressure and privilege of representing Mexico on the world stage
• Building a healthy kitchen culture at the highest level of fine dining
• Why Quintonil is "the team," not just Jorge and Alejandra
• What success actually means beyond Michelin stars and global rankings
• How hospitality can transform strangers into lifelong friends
Jorge also reflects on the evolution of Mexican cuisine, the importance of sustainability and local producers, and why creating meaningful experiences matters more than awards. This is a conversation about more than food. It's about building something that makes people feel seen, welcomed and connected.
If you care about creativity, culture, leadership, hospitality, or the future of gastronomy, this is an episode you do not want to miss.
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An On The Pass Studios Production
 
Learn more about Quintonil:
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Learn more about On The Pass:
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Lets work together! Get in contact:
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